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curry zucchini soup

Curry Zucchini Soup

Curry Zucchini Soup combines the zest of curry powder with the freshness of zucchini inviting you to flavor town.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 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
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