While “soup” might not be the first thing that comes to mind when you think of zucchini, this light but flavorful soup makes a nice side dish or starter. And at less than 120 calories, it fits into nearly any meal.
Creamy Zucchini Soup
- 2 large baby zucchini squash
- 1/2 C water
- 1 1/2 C chicken stock
- 1 1/2 C whole milk
- 1/4 t salt
- 1/8 t pepper (optional)
- 1 T corn starch
Rinse the zucchini, trim the stem and blossom ends off, and quarter them.
Chop the quarters into 1-2 inch pieces and place in the sauce pan.
Add the water, chicken stock, salt, and pepper, then bring to a boil.
Reduce the heat to a simmer and cover. Cook until the zucchini is soft, translucent and easily pierced with a fork.
Remove from the heat and mash with the potato masher.
Add the milk, and beat with the whip until there are no large pieces of squash remaining. (For a really smooth soup, peel the zucchini before cooking.) Return to the stove and bring to a
simmer. While the mixture re-heats, mix the cornstarch with ¼ C water in a small bowl or cup. (Make sure the cornstarch and water are thoroughly mixed to avoid lumps.)
When the soup comes to a simmer, pour in the cornstarch mix and stir well. Cook for 1 minute then remove from heat. This soup may be served hot or chilled.