Everyday Eats & Sweets / Recipes

Curried Zucchini Soup

Curried zucchini soup

It’s November, and my Zucchino Rampicante is still going gangbusters. Not only does it look like it did in the middle of summer, but the vines show no signs of slowing down.

I count at least six more zucchini coming along and with the size of these things, that’s a whole lotta zucchini grilling, baking, frying, roasting, steaming and sauteing in my kitchen the next few months.

Zucchino Rampicante
Baby Zucchino Rampicante

Homegrown zucchini forces you to be creative with your cooking. You harvest so much that you don’t want to keep eating the same dish over and over.

I’ve concocted a hundred different zucchini recipes for every meal of the day but haven’t yet shared them, simply because by the time I remember to prep a recipe for my blog, it’s too dark to take pictures and I forget to write down half my measurements.

But this recipe is just too good not to share. It makes great use of all that late-season zucchini from the garden, as well as zucchini from your freezer.

It comes courtesy of my cell phone, the only camera I had near me when I decided to make it, and it was shot right before sunset in my kitchen with barely any light. The pictures might be a bit overexposed, or underexposed or even a tad blurry, but the flavor will be perfect!

Zucchino Rampicante

Curried Zucchini Soup

Makes 6 to 8 servings

Ingredients

1 1/2 tablespoons coconut oil (or olive oil)
1 large onion, chopped
2 tablespoons curry powder
2 to 3 medium zucchini, cubed (about 8 cups)
3 small potatoes, cubed
5 cups chicken (or vegetable) broth
Ground black pepper
Heavy whipping cream (optional)
Grated Parmesan cheese (optional)

Instructions

Your veggies don’t have to be uniformly chopped or cubed, as they will all be pureed in the end. Just cut them up into small pieces so they break down faster.

Chop up zucchini, potatoes and onion

In a large soup pot, melt the coconut oil over medium-high heat. Coconut oil comes in a solid form and its subtly sweet, slightly nutty flavor complements curry dishes well.

Coconut oil

Add the onions and cook for 3 to 5 minutes, stirring occasionally, until they become soft and translucent.

Saute onions

Sprinkle the curry powder over the onions and stir until well coated. This is my favorite part of the recipe because the smell of onions and curry cooking together is heavenly!

Stir curry powder into pot
Combine zucchini and potatoes in pot

Add the zucchini and potatoes to the pot, and stir to combine all the ingredients.

Pour in chicken broth and bring to a boil

Pour in the broth and bring the mixture to a boil.

Pour in broth and bring the mixture to a boil

Reduce the heat, cover partially, and simmer for 25 to 30 minutes, or until the zucchini and potatoes have softened.

Simmer until zucchini and potatoes are softened

Using an immersion blender on a medium setting, blend the soup into a thick puree.

Blend the soup using an immersion blender on low setting

Season with ground black pepper to taste and add some heavy whipping cream if you’d like.

Stir in heavy whipping cream

Enjoy with a heaping spoonful of grated Parmesan on top!

Curried zucchini soup
Yield: 6 to 8 servings

Curried Zucchini Soup

Curried zucchini soup

This recipe is the best way to use up those monster zucchinis the size of your forearm. Turn them into a rich, velvety soup full of flavor and savory spice.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 2 minutes
Total Time 42 minutes

Ingredients

  • 1 1/2 tablespoons coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 tablespoons curry powder
  • 2 to 3 medium zucchini, cubed (about 8 cups)
  • 3 small potatoes, cubed
  • 5 cups chicken (or vegetable) broth
  • Ground black pepper
  • Heavy whipping cream (optional)
  • Grated Parmesan cheese (optional)

Instructions

  1. In a large soup pot, melt the coconut oil over medium-high heat.
  2. Add the onions and cook for 3 to 5 minutes, stirring occasionally, until they become soft and translucent.
  3. Sprinkle the curry powder over the onions and stir until well coated.
  4. Add the zucchini and potatoes to the pot, and stir to combine all the ingredients.
  5. Pour in the broth and bring the mixture to a boil.
  6. Reduce the heat, cover partially, and simmer for 25 to 30 minutes, or until the zucchini and potatoes have softened.
  7. Using an immersion blender on a medium setting, blend the soup into a thick puree.
  8. Season with ground black pepper to taste and add some heavy whipping cream if you'd like.
  9. Enjoy with a heaping spoonful of grated Parmesan on top!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 147Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 28mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

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About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring—all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more »

2 Comments

  • Rita
    November 11, 2011 at 8:09 pm

    Have you tried squash blossom recipes? They always intimidate me but tonight I had squash blossom quesadilla. They were delicious and made me think of this post.

    Reply
    • Linda Ly
      November 11, 2011 at 11:21 pm

      I had more blossoms than I could eat over the summer! I like them stuffed with cheese and deep fried. Never had a squash blossom quesadilla, but that sounds so good!

      Reply

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