Curried Zucchini Soup

To many zucchinis and basil in the CSA led to the creation of this recipe.
I gave it a go without the usual Google research. The amounts in the ingredients are approximate as I did not measure nor did I write anything down. BAD BOY!

Although it was quite good, next time I think I'll cream it up with some coconut milk and garnish with a sprinkle of chopped green onions or chives to make it look pretty!

I Googled it afterwards and it appears I'm not the only one that thinks coconut milk is a good idea.

Next time i make this, I will note more accurate measurements.

Ingredients

2 T olive oil
1 onion, medium sized, chopped
1 T curry powder
1/4 t salt
2 medium zucchinis, summer squash, other squash or combination
1 T fresh basil, chopped
green onions or chives, for garnish
black pepper
hot tap water

Directions

Quarter squash the long way and then slice into 1/2" pieces. Set aside.

Heat oil in medium sauce pot and add onions and garlic. When onions are almost tender, stir in curry powder and salt and cook for a minute longer. Toss in zucchini and stir to coat squash with curry mixture. Add hot tap water to barely cover the veggies and bring to a boil. Once boiling, high simmer till veggies are really soft (approx 15min).

Remove from heat. Toss basil into pot. If you have an immersion blender, puree in the same pot, otherwise use blender (may need to split into two batches, pour back into pot and mix thoroughly). Taste. Add salt and pepper as needed.

Serving Suggestion: Serve in wide soup bowls, garnished with chopped green onions. Add mound of rice or grains on side of bowl to make it heartier or serve with toasted naan or pita bread.

Refrigerate or freeze unused portion.

More Info

Servings / Yield: 4
Prep Time: 20 min   /   Total Time: 20 min
Category: Soups & Stews
Keywords: squash, easy