My son eats everything. Except zucchini. Imagine that. He’ll eat Ghost pepper sauce, he’ll eat curried spinach (palak paneer), and even beets. In fact he probably has the most adventurous palate of any kid I know. So why not zucchini (or any squash for that matter)? Isn’t it one of the most bland foods out there?
Enter zucchini soup. This he will eat, and happily. And he even comes back for more.
This recipe is a great way to use up your summer bumper crop and is enjoyable either warm or chilled.
'Creamy' Zucchini Soup. Gluten-Free, Dairy-free, Paleo.
- 3 Tablespoons olive oil
- 2 cloves garlic *chopped
- salt and pepper to taste
- 2 pounds zucchini sliced
- 2 1/2 cups chicken stock **homemade is best!
- In a large pot, sauté the garlic over medium-low until soft (about 7 to 8 minutes). Add the zucchini, turn the heat to medium and cook another 10 minutes, stirring frequently. Add the chicken stock, turn up the heat until it simmers, then return heat to medium until the zucchini is soft, about 10 minutes more.
- Using an immersion blender, puree the soup until it is 'creamy' and smooth. Alternatively, you can puree it in a blender, but be sure to do it in batches, or you will get an explosion of hot soup all over the kitchen. (I know. I learned the hard way ;-). )
- Top with optional garnishes, and serve with grain-free bread (***see recipe below).
*Alternatively, I have also used garlic scapes when they arrived in our CSA box, and I highly recommend them if you have some! If you need to make this low FODMAPs, then sauté the garlic and strain, returning the oil back to the pan before adding zucchini. **Homemade chicken stock Optional add-ons: fresh squash blossoms, sautéed mushrooms, extra sautéed garlic scapes or julienned roasted jalapeno peppers