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Zucchini Soup

by in Sep 2006
Zucchini Soup
1 vote, 5.00 avg. rating (89% score)
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Yield: about 6 cups

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.

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  • 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.
Updated Friday, September 6th, 2002

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One Response to Zucchini Soup

  1. Tracey McCall August 29, 2006 at 8:21 am #

    Excellent base soup — served cold or hot — top with sour cream, add lump crab, asparagus, chicken, or almost anything.

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