Zucchini Soup


Zucchini Soup

Author The Food Nanny


  • 1 medium onion chopped coarsely
  • 2 Tablespoons butter
  • cups zucchini squash peeled and cubed
  • 3 cups chicken broth
  • teaspoon freshly ground black pepper
  • teaspoon nutmeg
  • teaspoon salt
  • Dash cayenne pepper
  • ½ cup Half and Half
  • ½ cup cheddar cheese grated


  • Clean, chop and cook onion in butter until soft and transparent but not browned.
  • Wash, peel and cube zucchini into about 2 inch pieces. Combine onion, zucchini and chicken broth in large saucepan.
  • Bring to boil, simmer 15 min. or until squash is tender. Add seasonings.
  • Using a blender or an immersion blender, puree mixture until smooth. Return to saucepan if using a blender.
  • Add Half and Half and adjust seasoning to taste. Reheat but do not boil.
  • Serve hot, garnished with grated cheddar cheese. Serve with: fresh tomatoes with olive oil and capers.
  • Variations: Pepper Jack Cheese or Colby Jack Cheese to garnish.


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