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Curried Zucchini Soup

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  • 2 med. zucchini
  • 2 Tbsp butter
  • 1 small onion, chopped fine
  • 2 cloves garlic, minced
  • 1 tsp curry powder, or to taste
  • 1/2 cup 2% milk or light cream
  • 2 cups chicken broth


  • Wash and thinly slice zucchini. In a large frying pan, melt butter. Add zucchini, onion and garlic and sauté 5 minutes. Add curry and simmer, covered, for 15 minutes. Blend mixture in blender until smooth. Add milk/cream and broth. Return to stove to warm. Serve with a dab of sour cream, or chopped cilantro or grated Parmesan cheese.