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Zucchini Soup

Zucchini Soup
  • 4 tbsp unsalted butter
  • 1 white onion, sliced
  • 8 to 9 large cloves garlic, sliced thinly
  • 4 medium zucchini, about 1 1/2 lbs
  • 4 cups chicken or vegetable broth
  • 1/2 tsp powdered ginger
  • Salt and pepper

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.



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