If you like to garden, chances are you still have a few giant zucchinis floating around your kitchen. If you don't like to garden, you probably have a neighbor or twelve trying to pawn off their zucchini harvest on you. Never fear! This spicy and savory zucchini soup will have you wanting to grow even more of those green giants next year.
Spicy Zucchini Soup
A little heat, a little savoriness, and a boatload of fresh summer squash.
2 Tbsp butter (or non-dairy butter substitute)
1 medium yellow onion, chopped
10 cloves garlic, smashed
4 cups unpeeled zucchini, cut into 1/2" slices
2 sprigs fresh thyme, plus more for garnish
Other herbs from your garden work well, too, like sage or oregano
1 large or 2-3 small red potato, peeled and cut into 1" cubes
6 cups chicken or vegetable broth
1 whole bay leaf
2 tsp Bonga Spice by Curio Spice Company
1 tsp ground turmeric
1 tsp crushed red pepper (optional)
1 tsp freshly ground black pepper (optional)
Sea salt to taste
Melt butter in a stock pot over medium heat.
Add chopped onion, smashed garlic cloves, zucchini, and whole herb sprigs. Cook until the squash and aromatics are just starting to brown and caramelize. Carefully remove the herb sprigs and set aside.1
Add broth, potatoes, bay leaf, spices, and salt to taste. Bring to a simmer and cook for ~30 minutes, or until potatoes are fork-tender.
Remove bay leaf and puree the soup with an immersion blender or high-powered blender.
If using a high-powered countertop blender, allow the soup to cool for a few minutes and pulse in short bursts only, venting the lid between pulses.
Serve garnished with reserved fresh thyme leaves.