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Curried Zucchini Soup

This soup, a recipe given to me by one of my daughters-in-law, is a special treat when used from the freezer on a cold winter's day. It calls to mind memories of the "zucchini summer" that was— and gives hope of the "zucchini summer" yet to be!
  • Total Time
    Prep: 30 min. + cooling
  • Makes
    6-8 servings (2 quarts)

Ingredients

  • 2 pounds zucchini, sliced (about 4 medium)
  • 5 green onions, chopped
  • 4 cups chicken broth
  • 1 to 2 tablespoons butter, optional
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Directions

  • In a large saucepan or Dutch oven, combine all ingredients. Cover and simmer until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed; return to pan and heat through.
Nutrition Facts
1 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 765mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.

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