Zucchini Curry Soup


1 inch large onion, cut half and sliced thin
2 teaspoons, curry powder (I use Madras-style curry)
4 zucchini, sliced into thin rounds (or about 2 winter squash)
4 cups, chicken stock (although vegetable would be fine too)
plain yogurt for garnishing


In a large pot, combine onion, olive oil, curry powder and salt. Stir over low-medium heat until onions soften, about 3 minutes.
Add stock and zucchini. Cover and simmer for about 20 minutes, stirring occasionally, until vegetables are softened. (If using winter squash, roast them first at about 400 degrees Fahrenheit for 40 minutes with a little olive oil, scoop out flesh and add to put of onions and stock instead of this step.)
Puree vegetables and stock with an immersion blender or in a regular blender in batches, until it is a smooth texture. Add salt and pepper to taste. Serve with a dollop of yogurt on top.




This soup has been in my repertoire since I started cooking post-college. It’s incredibly versatile, healthy, quick and economical. It can be eaten hot or cold. It can be made with summer or winter squash. What more do you want from a recipe?

The original recipe, that I often make without much variation to it came from a short-lived but much beloved food magazine, Taste. Zucchini-curry soup as the recipe called for was served cold and as a first course. My version of zucchini-curry soup is served hot over rice (of any type) and as a one-dish meal, perfect for lunch or a light dinner. This has been my go-to meal for many, many years.




Friday, January 15, 2010 - 3:50pm


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