Zucchini (aka Italian Squash or Courgette) actually can make a pretty tasty soup as well. They are a relatively inexpensive vegetable that we use quite frequently around my house. Awhile back, in an effort to use a humongous zucchini from my dad's garden (see photographic proof above), I came across this recipe for Zucchini Soup. It's quick and easy to make, but not tremendously filling. So, it would make a great course in a Fall meal.
1 pound zucchini
1 teaspoon salt
1/2 teaspoon garlic powder
pinch of pepper
1 1/2 cups chicken broth
1/4 cup water
3/4 cup half and half (or whole milk)
salt and pepper to taste
- Cut ends off zucchini and slice into 1-inch pieces.
- In a 3-quart saucepan, put the zucchini, salt, garlic powder, pepper, chicken broth and water. Bring to a boil. Cover and cook over medium heat until tender, about 10 minutes.
- Put zucchini and broth into a blender and blend until smooth. Put into a clean saucepan and stir in the half-and-half (or milk). Season to taste with salt and pepper. Stir over medium heat until heated through.