Curry Zucchini Soup

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curry zucchini soup

Behind the scenes of Curry Zucchini Soup

Zucchini can grow like wildfire.  When it does, make this lovely easy delicious Curry Zucchini Soup.

Curry Zucchini Soup can easily be made vegetarian by using vegetable stock instead of chicken broth.  Add a peeled and diced russet potato in place of the cream.  The potato will provide thickness and texture to the soup.

This soup makes a great lunch or first course.

Curry Zucchini Soup


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cup onion, diced
  • 2 1/2 pounds zucchini squash, or other squash, diced
  • 1 quart low-salt chicken broth (preferably homemade)
  • 2 tablespoons curry powder
  • 1/2 tablespoon ground ginger
  • 1/4 to 1/2 cup heavy cream
  • Salt and pepper, to taste
  • Fried pipetas, (optional)


Step 1

Sweat the onions in the olive oil and butter in a Dutch oven set over medium low heat.

Add the squash, chicken 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, taste, add salt and pepper and adjust the seasonings as desired.

Ladle into a bowl and top with pipetas. (if desired)

curry zucchini soup

Curry Zucchini Soup

Photo Credit: truembie/123RF

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