Zucchini Soup


Rate this Recipe: 

No votes yet

When you’ve run out of neighbors on whom to foist your summer squash, think soup. Serve it chilled now or, better yet, freeze and serve piping hot for a welcome dose of green come winter.


2 tablespoons butter or oil
2 to 4 cloves chopped garlic
1/4 teaspoon ground pepper
2 pounds green summer squash (3 medium zucchini), chopped
2 cups chicken broth
2 tablespoons minced fresh dill (dry works in a pinch)
few sprigs fresh parsley
Garnish: Parmesan cheese


In large pan, saute garlic in butter until tender. Stir in pepper and cook a few minutes longer. Add squash and broth, cover, and simmer until squash is tender. Pour into blender (no more than two-thirds full), add dill and parsley, and puree the mixture in batches. Pour into freezer-safe containers and let cool slightly. Cover containers, label, and freeze.

To serve: Reheat gently, thinning with a little cream or milk if necessary. Season with salt and pepper; garnish with grated Parmesan cheese.

Cooking & Recipes


about 6 cups

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

80.80 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.