2cupsvegetable stockbone broth, or low-sodium chicken broth
Julienned raw zucchinito garnish (optional)
2Tablespoonslemon juice
Instructions
Heat the olive oil and butter in a large dutch oven or pot over medium heat. Add the shallot and season with a pinch of salt. Saute for 7-8 minutes, until softened. Add the garlic and cook until fragrant, about 30 seconds.
Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
Add the curry, cayenne and stock and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
Using an immersion blender, or a blender, puree the soup until smooth.
Return the soup to the pot and add the lemon juice. Season with salt and pepper, to taste. Garnish with julienned zucchini, if desired.
Serve warm or chilled.
Notes
Storing & Freezing: Once you make this creamy zucchini soup, let it cool then store any extras in a glass bowl with a lid in the refrigerator for up to 5 days. For longer storage, you can freeze this soup for up to 3 months in an airtight container. Thaw in the refrigerator overnight before warming and serving.