Curry Zucchini Soup
From sosousme 14 years ago
- 45 minutes to make
- Serves 6
When summer deals you a lot of zucchini...get creative. This is a delicious soup made from fresh from the garden zucchini. It makes a great lo-cal first course.
Ingredients
- 1 tablespoon extra virgin olive oil shopping list
- 1 tablespoon unsalted butter shopping list
- 1 1/2 cups onion, diced shopping list
- 2 1/2 pounds zucchini, or other green squash, diced (or if you prefer, you could make with all yellow squash, just don't mix or the color will be ugly) shopping list
- 1 quart low-salt chicken broth, preferably homemade (or you could use vegetable stock and make it vegetarian) shopping list
- 2 tablespoons curry powder, or to taste shopping list
- 1 teaspoon ground ginger, or to taste shopping list
- 1/4 to 1/2 cup heavy cream shopping list
- salt and pepper, to taste shopping list
- Fried Pipetas (pumpkin seeds), optional shopping list
How to make it
- Sweat the onions in the olive oil and butter in a Dutch oven set over medium low heat. Add the squash, broth, curry powder and ginger and a large pinch of salt and pepper. Allow to simmer until the vegetables are soft, soft, soft - about 45 minutes. Carefully put the soup, in batches, into a blender, or use an immersion blender; blend until smooth. Stir in the cream, taste, add additional cream if desired, and adjust the seasonings. Top with pipetas, if desired.
- Per Serving: 140 Calories; 10g Fat (4g Sat, 3g Mono, 1g Poly); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol; 216mg Sodium.
People Who Like This Dish 6
- mommabaker Nowhere, Us
- skinnychef Seattle, WA
- mbeards2 Omaha, NE
- mjcmcook Beach City, CA
- sosousme Santa Rosa, CA
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The Rating
Reviewed by 1 people-
~HELLO~
This "5"FORK!!!!! Soup sounds really
appealing, even tho it is after 10:00 p.m.!
I look forward to making it soon~
The combination of the 'Curry&Ginger' is
intriguing~
Thank-you for sharing~
~*~mj~*~
mjcmcook
in Beach City loved it
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" It was excellent "