Cream Of Zucchini Soup

1. 1

   Heat butter in a large pot over medium high heat. Add zucchini and onion and soften for about 2-3 minutes. While they soften, stir in salt, crushed red pepper and curry powder. Pour in chicken stock and allow mixture to simmer for 10-12 minutes. This will get the zucchini completely tender and flavorful!

2. 2

   When zucchini is completely tender, take the pot off heat. Stir in Greek yogurt to make it creamy. Then use an immersion blender to make the soup completely smooth. This can also be done by transferring the hot soup (carefully!) into a blender.

3. 3

   The soup can be served hot immediately at this point, in pretty bowls with crackers in it. It can also be sealed in a container and refrigerated for up to a couple of days and served cold on a hot day. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.