Curried Zucchini Soup

September 19, 2010


Appetizers, Dinner, Fall, Local Eating, Lunch, Recipes, Seasons, Side Dishes, Soup, Summer

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I have loved a lot of zucchini this summer. Never, even when it took over my garden and would not stop showing up in heaps and piles at the market, did I stop collecting it. I can pretty confidently say that I’ve eaten summer squash and zucchini every day for the last two and a half months. Yet my love endures. Actually, it gets stronger.


What can you do with a zucchini to make it appealing seventy-five days in a row? Or really, what can’t you do? I sauté with a variety of sauces and different combinations of onion, shallot, garlic and herb. I grill, I roast. Have you tried Barbara Kingsolver’s chocolate chip cookies with zucchini? The produce is virtually inscrutable except for the telltale strips of bright green skin woven through the crumbs. Grated zucchini baked into bread adds moisture and texture and goes especially well with almond extract and slivered almonds. Trust me.


It will be a sad day for me when summer squash stops appearing. It’s still a month away, here in warm-weather Houston, but with all I’ve said, you can imagine that my diet will change pretty drastically when that time comes.I might also add, however, that sometimes I get a little over-eager. Maybe I don’t need to buy five summer squash and five zucchini at a time. Sometimes I use them all very quickly—especially when I eat at home every night—but sometimes they don’t go so fast, in which case, soup is the best remedy.


This curried zucchini soup came courtesy of one of Martha Stewart’s many publications. I have a friend who gives me hand-me-downs of her magazines, which I peruse over dinner. (Somehow eating always seems like the ideal time to start thinking about eating again.) A few nights ago I came across this recipe, which appealed to me for several reasons. First, I had bought more zucchini than I could comfortably fit inside me in the near-term. Second, I like to make soups that can be served hot or cold. I never know what I’ll be in the mood for at the end of the day.


I’ve garnished this a few ways since making it, including with roasted peppitos, avocado slices and a tablespoon of queso fresco. I’ve also eaten it both hot and cold, strained and chunky. It holds up beautifully any way you serve it, and I have to say, nothing accompanies this soup better than a glass of very cold, very dry white wine. Spicy curry gets cut all the right ways by Sauvignon Blanc, especially the 2007 Cade, which is my favorite, at least while our supply lasts. It may be that wine is the only thing I’ve consumed more of this summer than zucchini. Sad as I am to see this combination go, I look forward to the next iteration… acorn squash and pinot noir.


Curried Zucchini Soup

Serves 4

Adapted from Martha Stewart

1 T olive oil

1 medium onion, chopped

2 t Coarse salt (or to taste)

2 garlic cloves, minced

2 t curry powder

4 c vegetable broth

3 medium zucchini (or a combo of zucchini and summer squash) sliced 1” thick

1 baking potato, peeled and cut into 1” pieces

Avocado and cilantro for garnish


Heat oil in a large saucepan.

Add onion and 1 salt and cook until soft, about 5 minutes over medium heat.

Add garlic and curry powder and cook about a minute more, stirring occasionally.

Add zucchini, potato, and 4 cups vegetable broth.

Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

In batches, puree soup until smooth.

Serve hot, or let cool, and refrigerate in an airtight container until chilled.

Garnish with avocado slices and cilantro.

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