Creamy Zucchini Soup

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 132kcal

Take advantage of the summer harvest with this savory and nourishing creamy zucchini soup. Perfect for freezing and using up frozen zucchini!

2 Tablespoons olive oil extra-virgin
1 Tablespoon butter unsalted
1 small shallot minced
2 cloves garlic minced
1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick (about 3 medium zucchini)
1 teaspoon curry powder
Pinch cayenne
Kosher salt + pepper
2 cups vegetable stock bone broth, or low-sodium chicken broth
Julienned raw zucchini to garnish (optional)
2 Tablespoons lemon juice

Heat the 2 Tablespoons olive oil and 1 Tablespoon butter in a large dutch oven or pot over medium heat. Add the 1 small shallot and season with a pinch of salt. Saute for 7-8 minutes, until softened. Add the 2 cloves garlic and cook until fragrant, about 30 seconds.
Add the 1 1/2 pounds zucchini and cook, stirring frequently, until softened, about 10 minutes.
Add the 1 teaspoon curry powder, Pinch cayenne and 2 cups vegetable 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 2 Tablespoons lemon juice. Season with salt and pepper, to taste. Garnish with julienned zucchini, if desired.
Serve warm or chilled.

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.