Recipe

Curry Zucchini Soup Recipe

	Sosousme / All my dishes 3 months, 1 week ago 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. Prep:5m Cook:45m Servings:6	Sosousme
	zucchini curry ginger vegetarian options

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Ingredients

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 1/2 cups onion, diced

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)

1 quart low-salt chicken broth, preferably homemade (or you could use vegetable stock and make it vegetarian)

2 tablespoons curry powder, or to taste

1 teaspoon ground ginger, or to taste

1/4 to 1/2 cup heavy cream

Salt and pepper, to taste

Fried Pipetas (pumpkin seeds), optional

Directions

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.

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Comments

mjcmcook 3 months, 1 week ago said:
~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~*~