Zucchini Soup

5.00 avg. rating (90% score) - 1 vote

Zucchini Soup

When you’ve run out of neighbors on whom to foist your summer squash, think soup. Serve it chilled now or, better yet, freeze and serve piping hot for a welcome dose of green come winter.

Yield: about 6 cups


  • 2 tablespoons butter or oil
  • 2 to 4 cloves chopped garlic
  • 1/4 teaspoon ground pepper
  • 2 pounds green summer squash (3 medium zucchini), chopped
  • 2 cups chicken broth
  • 2 tablespoons minced fresh dill (dry works in a pinch)
  • few sprigs fresh parsley
  • Garnish: Parmesan cheese


In large pan, sauté garlic in butter until tender. Stir in pepper and cook a few minutes longer. Add squash and broth, cover, and simmer until squash is tender. Pour into blender (no more than two-thirds full), add dill and parsley, and puree the mixture in batches. Pour into freezer-safe containers and let cool slightly. Cover containers, label, and freeze.

To serve: Reheat gently, thinning with a little cream or milk if necessary. Season with salt and pepper; garnish with grated Parmesan cheese.
  • Excellent base soup — served cold or hot — top with sour cream, add lump crab, asparagus, chicken, or almost anything.


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