Unwanted day-old beer is used in this delightful way! Don’t go out and buy beer only to bake this bread, please. It pairs well with a hot bowl of soup.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 5 |
Ingredients
- ½ cup butter
- 2 pounds zucchini, cut into chunks
- 1 (15 ounce) can chicken broth
- 1 teaspoon salt
- 1 teaspoon curry powder
Instructions
- Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 12 g |
| Sodium | 1022 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Don’t get me wrong, I love cream-based soups but I loved that this version is not! And it tastes wonderful with so few ingredients!! I agree – half the butter would work just fine. Being a curry fan, I upped it to 1/2 TBLS, (vs 1 tsp) which I thought was perfecto!! I also added a small chopped onion and 2 garlic cloves – sautéd all for approx 10 min and then simmered in the broth for another 15 so that the zucchini was super soft so I could use my immersion blender. This is a superb recipe! Next time I would double this! I can’t wait to make for guests! Thanks Julia L!!
My new favorite way to eat zucchini! The only problem I had was that it was a little too salty for my taste. Next time I’ll add salt to taste after it’s done. I also cut the butter in half as others have suggested. That was plenty for me.
I’ve made this several times and my family loves it. I have cut down the amt. of butter by half and can’t tell the difference. Great use for abundance of zucchini in the freezer from summer garden.
This is really simple to make and very tasty. I made it with paprika the first time, and with curry powder the second time. I think I prefer the recipe using paprika instead. Also, I added cubed ham the second time. It gave the soup more substance. I also used low sodium chicken broth and just a 1/4 teaspoon of salt to keep the sodium content to a lower recipe.
Good quick recipe for zucchini soup! If your kids are afraid of eating anything green try yellow zucchini squash. I cooked zucchini in butter for a couple of minutes and then added stock.
My family just loved it, the only difference is that I garnished it with fresh chopped parsley.
I LOVE this recipe. Super easy and quick, and amazingly yummy with just some crusty french bread. I always double the recipe and half the butter to reduce the fat a bit, and last time I used veggie broth and it was still delightfully amazing. Highly recommend
I made this exactly as is and it came out perfect!!! Tastes like the base of broccoli and cheddar soup!
This is the second time making it and as I didn’t have enough zucchini I added frozen broccoli florets to make up the difference to hit the 2 lb weight. Delicious! You can substitute any veggie you want for the zucchini it seems and this soup will still be amazing g.
I added Ikra, onions and extra curry – amazing!!!!!
We loved it! I changed it a bit; added half a potato, a quarter onion and followed the directions after that.
Yummy, I made it on a cold, rainy and winter afternoon.
Delicious! I agree that the butter should be lessened. I used less butter but added a bit of olive oil.
Easy it is, and that’s what I like the most about it. I wish I had read the comments first though, because I agree: that amount of butter is overkill, and it could stand more curry kick. It’s a good base to customize to your liking. I might try it again with different spices/vegetables. (I did try it again with carrots added, but you lose the nice smooth texture unless you cook the carrots until they’re reeeeeeally soft).
Simple but very tasty!
Followed the recipe and used a stick blender. It tasted like zucchini! No other ingredients needed; just like Gordon Ramsay’s broccoli soup. (Please include metric measures for international readers). Thanks!
Great soup so easy
This was great! – I did not use any oil or butter or salt – I used 2 tablespoons of No Chicken Better Than Bouillon (instead of real chicken broth) – 4 cups filtered water – I added about a half of bag of frozen petite peas for the extra protein and flavor (deeelicious!) – I added 2 red potatoes, sliced and not peeled – Pureed soup in a high speed blender and added the soup back to the pot and brought to a simmer to serve … Beautiful and creamy deliciousness! -Making this again tonight! 🙂
So easy! I have made this several times. I saute an onion in the butter (I use half the butter called for) before adding the zucchini. I also double the curry powder. Perfect for anyone on a keto plan like us. Goes really well with Dr. Eric Berg’s almond flour bread recipe (on YouTube.)
Huh. I thought after all the rave reviews this was going to be amazing. I tried to follow the recipe exactly, even weighing my zucchini to make sure I put in the correct amount. I LOVE curry, but made myself only put in 1 t. Yeah. It tastes kinda weird. I’m taking it to a family party, so I’ll report back if they like it better than I do. It seems like something is missing. I’m thinking of adding onions and sour cream to see if it is better.
Just Delicious! We loved it!!! But I didn’t put all the butter mentioned in the recipe..