Zucchini soup typically refers to pureed semi-creamy soup that freezes well so that you can serve it year-round. Zucchinis or summer squash, sometimes also called courgettes, are delicious summer veggies that can be tiny, if picked early, or very large. The smaller squash is often preferable when you’re serving zucchini fresh or lightly stir-fried, but you can definitely use larger zucchini to make zucchini soup.
If you’re not used to making soup, don’t despair. Most zucchini soup recipes are very easy to follow and quite simple to make. They also don’t require a lot of time so they can make for a terrific quick dinner. Recipes will differ depending on quantities made but the basic ingredients are a little butter or olive oil, sliced zucchini and onion. These are sautéed for a few minutes until well cooked, about ten minutes maximum. Some people also add potatoes, but this is up to the individual cook.
Once these ingredients are cooked, you add several cups of chicken stock, or if you’d like to keep the dish vegetarian, you can use vegetable stock. To keep this soup very healthy, look for low sodium versions of stock. You can always add more salt to taste if you need it.
Ingredients are brought to a boil and then simmered for about twenty minutes to an hour on a low heat. You can vary spices you add, but don’t forget salt and pepper. To give the zucchini soup extra flavor, you can add parmesan cheese, chopped garlic to the sautéed veggies, or herbs such as basil and parsley.
Once the soup is fully cooked, puree it in a food processor or blender, which results in a thick creamy soup. If you lack either of these, you can mash the soup, and though it will a little more chunky instead of creamy, it still tastes wonderful.
Some people enjoy zucchini soup served cold, and others prefer it hot. It can be served with extra parmesan cheese, or given a dollop of sour cream on the top. Another serving suggestion is to garnish the soup with a little fresh dill or mint.
With a few containers, you can store this soup in the freezer for winter, when it’s very hard to get summer squash. Zucchini soup has a pretty light green color, and served with crusty french bread and a salad, it can make for an excellent meal. If you use yellow colored summer squash instead of zucchini, you'll still make delicious soup, but it will lack the pretty green color that makes zucchini soup so visually appealing.
