Recipe: Zucchini Soup

The Fall and soup just go together. There is nothing like some homemade bread and soup on a crisp Fall evening! Unfortunately, we've been having a crazy heat wave here lately. Could someone tell Southern California that Fall is here and it is time to cool down? I want to appropriately appreciate the Fall and start making soup and bread! Some classic fall soups are Butternut Squash and Chicken Soup or good ol' Chicken Soup. However, if your summer garden actually produced a crop this year and you've got some tomatoes to use, this Fresh Tomato Soup is lovely.

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.

Zucchini Soup

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

1. Cut ends off zucchini and slice into 1-inch pieces.
2. 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.
3. 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.