Curry Zucchini Soup combines the zest of curry powder with the freshness of zucchini inviting you to flavor town
Behind the scenes of Curry Zucchini Soup
In the summer months, you will always find some zucchini growing in my garden. As you may know, zucchini can grow like wildfire. When it does, make this lovely easy delicious Curry Zucchini Soup. This soup can be made using either smaller, not yet gigantic zucchini, or even when that squash looks like Godzilla. When it gets giant-sized, use only the outside, not the seedy middle.
Make it Vegetarian
While I use chicken stock in my recipe, Curry Zucchini Soup can easily be made vegetarian by using vegetable stock in its place. To mimic the cream add a peeled and diced russet potato. The potato will provide thickness and texture to the soup.
A Word about Curry Powder
Curry powder can run from being slightly sweet to being very hot. While the word Curry powder is English in origin, the spices are definitely derived from Indian foods and may include cumin, cardamom, coriander, turmeric, dry mustard, and cayenne pepper. Some may include ginger so if your powder has ginger you could omit that in the recipe. I like it towards the "warm" side, so often times I will add an additional dash of cayenne. Many specialty stores create their own blends, many of which have lemon or another element. If you find one you like, I say stick to it. Otherwise, consider making your own special blend.
This soup makes a great light lunch or first course.
Curry Zucchini Soup
Photo Credit: truembie/123RF
Curry Zucchini Soup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 ½ cup onion diced
- 2 ½ pounds zucchini squash or other squash, diced
- 1 quart low-salt chicken broth preferably homemade or vegetable broth if making vegetarian
- 2 tablespoons curry powder
- ½ tablespoon ground ginger
- ¼ to ½ cup heavy cream or 1 medium russet potato, peeled and diced if going vegetarian
- Salt and pepper to taste
- Fried pipetas (optional)
- 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 ground ginger. Allow to simmer until the vegetables are soft, soft, soft – about 45 minutes.
- Carefully put the soup, in batches, in a blender, or use an immersion blender; blend until smooth.
- Stir in the cream, if using, taste, add salt and pepper, and adjust the seasonings as desired.
- Ladle into a bowl and top with pipetas. (if desired)