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The finished dish

Curried Zucchini Soup

  • Author: Marie Bostwick
  • Yield: 8 servings 1x


  • 2 lbs zucchini squash, peeled and cut into chunks (can leave peel on if you prefer)
  • 1 small onion, peeled and chopped
  • 2 garlic cloves, minced
  • 3 T butter (substitute olive oil for vegan preparation)
  • 4 cups chicken or vegetable stock
  • 2 tsp curry powder
  • 1 ¼ tsp salt
  • 1/8th tsp cayenne (leave it out if you don’t like spicy food)


  1. Place a large saucepan or pot on the stove over medium heat. Melt butter, then add zucchini, onions, and garlic. Cook for about 5 minutes, until onion is translucent and soft.
  2. Place cooked vegetables, stock, and remaining spices into a slow cooker. Cover and cook on low for 5 to 6 hours.
  3. When the soup is cooked, use an immersion blender to create a puree. Alternatively, you can use a stand blender or food processor to puree in batches.
  4. Taste, adjust seasonings, and serve. Good hot or cold. Each serving equals 2 WW points.