Savory Zucchini Soup

This soup is light, creamy and refreshing. You can enjoy it hot or serve it up cold, it’s delicious either way.

If you’ve never made soup from scratch, don’t be intimidated — it’s really easy! And without fail homemade soup always tastes better than canned.

This recipe was inspired by Bethenny Frankel’s zucchini soup recipe in her book Naturally Thin.

Here’s what you need:

• Nonstick cooking spray
• 1 red onion, chopped
• 6 cups vegan vegetable broth
• 3 green zucchini, chopped
• 3 yellow zucchini, chopped
• dash of salt and pepper
• 12 oz frozen butternut squash, defrosted
• 1 cup plain soymilk
• juice from 1/2 a lemon
• dab of plain soy yogurt

1. Spray the bottom of your soup pot with nonstick spray, and saute the onion until soft. Add the broth, zucchini, salt and pepper and cook until zucchini is soft.
2. Use your hand blender and puree the soup until smooth. Add the butternut squash.
3. Remove from heat, add soymilk and lemon juice.
4. Put a dab of yogurt in each bowl and swirl with a spoon.

Tip: This soup freezes well, so make lots and save some for later.

Did you try this recipe? Let me know how you liked it below…

3 Responses to “Savory Zucchini Soup”

1. rebecca says:

   January 5, 2011 at 8:23 am

   I am a huge fan of Bethenny and just got the book Naturally Thin as a Christmas gift! YAY! I really want to make the Pureed Zucchini Soup, but am confused about a part of the directions. It says to “puree the mixture until smooth. Add the defrosted butternut squash. Turn off the heat and add the soy milk and lemon juice.” So, am I NOT suppose to also puree the butternut squash? In other words, is the soup suppose to have chunks of butternut squash in it or is it suppose to be a smooth pureed soup? The picture of the soup that you made looks creamy and smooth, not chuncky. Any chance you can clarify how you made it? Thanks!

   Reply
   • Diana says:

     January 5, 2011 at 5:30 pm

     Hi Rebecca,
     I use the pureed frozen butternut squash, so there isn’t any need to puree it. If you use the cubed frozen squash then definitely puree it!
     That’s a great book — enjoy!

     Reply
2. rebecca says:

   January 5, 2011 at 9:43 pm

   Hi Diana,
   Thank you so much for your quick response! I’ve only seen cubed butternut squash; didn’t even know that it came pureed. Awesome! Look forward to making this recipe. Thanks again! Your blog is great!!

   Reply