Curry Zucchini soup is the perfect fall/winter soup. My mom always makes it special on Christmas Eve. We look forward to it year after year. In the soup pictured above, I used whole milk instead of Half & Half. It tastes just fine that way. Serve with some crusty/cheesy bread or top with some bits of bacon and you have yourself a wonderfully hearty meal.
Curry Zucchini Soup
makes about 8 servings
- 1 large yellow onion
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 2 teaspoons curry powder
- 7 large zucchini cut into chunks
- 1-quart chicken stock
- 1 cup heavy cream
- 1/4 cup melted butter mixed thoroughly with 1/4 cup of flour
- salt & pepper
In a large pot, saute onion in olive oil until transparent. Add thyme and chopped zucchini. Cook until soft. Add curry powder, cream & stock. Bring to a boil; add butter & flour mixture. Reduce heat and simmer soup for 15 minutes. Puree soup in blender or use an immersion blender. Season with salt & pepper to taste.
