Creamy Zucchini Soup

Source of manganese and vitamin C

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

(serves 4)


  • 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

To make:

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.

This is not quite the same recipe as the one found in the DWD Blueprint recipe books. The recipes in the DWD recipe books have been “slimmed down” so that they’ll fit into a 700-calorie-per-day diet, and using this version while you’re on the DWD diet could push your calorie count far out of range. If you’re currently using the DWD system, please use the recipes included with the program.

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