Recently we have been obsessed with zucchini. We have been seeing a plethora of zucchini pile up at all the local markets as the end of summer nears so you can bet we’ve been loading up on it. Not only is it so versatile (savory zucchini noodles one day and sweet zucchini bread the next? Yes please!) zucchini is insanely delish- it’s one of the few things the entire family can agree on! Here is an excellent, creamy, yummy zucchini soup recipe we made the other day- inspired by and adapted from Food and Wine Magazine.
What you’ll need:
1 TBSP unsalted butter
2 TBSP extra-virgin olive oil
1 finely chopped onion
1 sliced up garlic clove
Kosher salt to taste
Freshly ground pepper
1.5 lbs zucchini, halved lengthwise and sliced about 1/4 inch thick
2/3 cup vegetable stock/low-sodium broth
Julienned raw zucchini, for garnish
What to do:
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper. Cook over low heat (don’t forget to stir frequently!). About 7-8 minutes later, everything should be softened and onions should be translucent. Add the zucchini and cook (keep stirring!) until everything has properly married and is softened- this will take about 10 minutes. Add your stock as well as 1.5 cups of water and bring the soup to a simmer. Cook for about 10 minutes or until the zucchini is very soft.
Split the soup in half and work one half at a time. Puree the soup in a blender until it’s silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with zucchini. And of course, send any leftovers to school with your little ones in their OmieBox!
Enjoy!
