Creamless Zucchini Soup

As the summer winds down (sigh), we are reminded that this is also the season of amazing squash! With zucchini galore, I have found myself trying to preserve the flavours or summer by turning this bounty of zucchini into soup to enjoy all winter long.

My almost 2 year old daughter just adores soups, and this one is no exception. Using very few ingredients, this soup's flavour really speaks to the season, with the taste of fresh zucchini really shining here. It's easy to make in huge batches, so you can enjoy some now and freeze for later, when your body and soul are craving a little taste of summer!

Creamless Zucchini Soup

Makes about 2 to 2 1/2 litres

4 Zucchinis, large dice

1 Onion, large dice

2 tbsp Butter

1 tbsp Olive Oil

1 litre Chicken Broth

Salt to taste

In a large pot, heat butter and olive oil. Add the onion, and sautee for a couple of minutes until the onion just starts to soften. Add the zucchini cook, stirring for 3-4 minutes. Add the chicken broth, bring to a boil, reduce to a simmer, cover and let cook for 15-20 minutes or until the zucchini is fork tender. 

Remove from heat and blend with an immersion blender or carefully pour in batches into a blender and process until smooth. Serve warm or let cool and freeze for another day!