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Zucchini is one of those things where you will have none and then it’s suddenly peak harvest time and everyone and their grandmother is handing you a zucchini…. and not just any normal size zucchini, you are being given monster sized zucchini that are larger than your newborn babies ever were!
When faced with that infamous never-ending supply of zucchini, I like to turn to this simple zucchini soup. It’s a great way to use a lot of zucchini and everyone loves it! Not to mention it’s very easy to make.
I used to think there wasn’t much I could make with zucchini besides the classic zucchini bread but I’m so glad I’ve realized there are plenty of zucchini recipe ideas out there!
Of course, since I have so much zucchini I’m also making lots of zucchini fritters, chocolate zucchini smoothies, and chocolate zucchini popsicles!
So bring on the zucchini! Ok…. maybe dial it down a bit, I’ve got a years worth of zucchini in the freezer already!
Simple Zucchini Soup
1 med. onion – chopped
1 clove garlic – pressed or minced
1 tbs. butter or oil
2 1/2 cups zucchini – shredded
2 – 2 1/2 cups broth -chicken or vegetable
1 handful of chopped fresh basil OR 1/2 tea. dried basil
1/2 tea. salt
1/4 tea. pepper
1/8 – 1/4 tea. nutmeg
1/2 – 1 cup milk
Directions:
In medium saucepan, saute onion in butter with garlic.
Add zucchini and broth, bring to a boil then cover and simmer for 15 minutes.
Add basil, salt, pepper, and nutmeg. Stir.
Pour the soup into a blender (you might want to do this in half batches) and blend on lowest setting. (Be careful, as this is a hot liquid, it can cause your lid to expand and pop off. Resulting in soup all over the kitchen.)
Return to saucepan, add milk and cook a few minutes longer.
Of course, you can make changes as you’d like. Making this more crunchy or less crunchy.
Four year old son’s verdict: “Wow, we should have this everyday!”
