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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When summer deals you a lot of zucchini...get creative. This is a delicious soup made from fresh from the garden zucchini. It makes a great lo-cal first course. Ingredients:
1 tablespoon extra virgin olive oil |
1 tablespoon unsalted butter |
1 1/2 cups onion, diced |
2 1/2 pounds zucchini, or other green squash, diced (or if you prefer, you could make with all yellow squash, just don't mix or the color will be ugly) |
1 quart low-salt chicken broth, preferably homemade (or you could use vegetable stock and make it vegetarian) |
2 tablespoons curry powder, or to taste |
1 teaspoon ground ginger, or to taste |
1/4 to 1/2 cup heavy cream |
salt and pepper, to taste |
fried pipetas (pumpkin seeds), optional |
Directions:
1. 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 ginger and a large pinch of salt and pepper. Allow to simmer until the vegetables are soft, soft, soft - about 45 minutes. Carefully put the soup, in batches, into a blender, or use an immersion blender; blend until smooth. Stir in the cream, taste, add additional cream if desired, and adjust the seasonings. Top with pipetas, if desired.
2. Per Serving: 140 Calories; 10g Fat (4g Sat, 3g Mono, 1g Poly); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol; 216mg Sodium.
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