Have an over-abundant zucchini plant…or 10?

CREAMY ZUCCHINI SOUP

Here’s a delectable solution!

I make a lot of soup and this is one of our favorites.  Very fresh and bright – it can be left chunky or pureed for a smooth creamy version.

You can use the green zucchini or the yellow summer squash or walk on the wild side and use both .

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1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
3 cups diced zucchini (3 medium)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 teaspoon basil
1 teaspoon parsley
1/4 teaspoon oregano
1/8 teaspoon tarragon
1/4 teaspoon Splenda or sugar
Dash freshly grated nutmeg
Pinch red pepper flakes, or to taste
2 cups chicken broth
3/4 cup evaporated milk

In a large saucepan heat butter and olive oil over medium-low heat. Add onion and garlic and cook over medium-low heat for 15 minutes or until very tender and translucent. Add zucchini, salt, pepper, basil, parsley, oregano, tarragon, Splenda, nutmeg, and red pepper flakes and cook for 2 minutes. Stir in broth and milk. Bring to a simmer and cook until zucchini are tender. Remove from heat and puree, either in a blender, processor, or with an immersion blender. Makes 5 servings.

Per Serving: Calories 136; Protein 6 g; Fat 9 g; Carbs 9 g; Sugar 3 g; Sodium 606 mg