Curry Zucchini Soup
LindySez
Curry Zucchini Soup combines the zest of curry powder with the freshness of zucchini inviting you to flavor town.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Soups, Stews & Chili
Cuisine American
Servings 6 servings
Calories 275 kcal
- 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)
Serving: 1gSodium: 101792mgFiber: 7gCholesterol: 36mgCalories: 275kcalPolyunsaturated Fat: 7gSaturated Fat: 5gFat: 14gProtein: 12gCarbohydrates: 30g
Keyword blended zucchini soup, curry soup, first course soup, squash soup, vegetarian zucchini soup