2 tbps olive oil
2 cups chopped onion
2 tbsp finely chopped garlic
4 tsp curry powder
1 tsp salt
1 tbsp chopped basil
5 pounds zucchini, roughly chopped
8 cups stock (homemade chicken is best)
Fresh ground black pepper to taste
Sweat the onions and garlic in oil in large pot over medium heat about 3 minutes. Add curry, salt, basil, and some pepper. Stir and cook until smells awesome. Add zucchini, stirring until combined with onion curry mixture. Cook 2-3 minutes. Then add the stock. Stir, bring to boil. Reduce to simmer until squash is very soft, probably 30 minutes.
Puree with a stick blender, or work in batches with a traditional blender until very smooth and creamy. This can be dressed up with some cream and Parmesan, or it can be made with vegetable stock instead of chicken and be totally fat free and vegan. I tossed in a few anaheim peppers (which we also have too many of) for some nice heat. Really fantastic soup. Great with rice. Serve hot or cold.
Happy August
