My family loved this. I used yellow squash instead of zucchini and made this in the instant pot. It was so easy. Sauteed the onions in the instant pot and added everything else so there weren't a bunch of steps. Cooked it on manual, high pressure for 8 minutes.
Delicious soup and very easy! This will be perfect this summer when everyone's garden is overflowing with zucchini! The only change I made (not by choice) was to use vegetable broth instead of chicken because I didn't realize I was out! Keep in mind this is why it may be a little bit darker in my picture. Still delicious though! I used an immersion blender and blended everything right in the pot instead of using my blender. I'll be making this one again!
surprisingly delicious. I only made a few changes. I only used one onion. I added two crushed garlic cloves and sauteed it with the onion. I also added the potatoes with the cooked onion and stirred in 2 tablespoons of flour to it before I added vegetable broth then immediately added the carrots and zucchini and simmered 15 minutes. Was figuring that I would need to add more spices when I tasted it but it is so good no need to. i didn't even add the basil.
I've made this many times due to an overflow of squash and zucchini from a crop share. Each time I've made it it's been just as good, and each time it's been a different set of squash. I use whatever type of squash we get for the week and have also substituted sweet potatoes for the regular potato. This is my go to "empty the fridge" recipe as it really is good use of a lot of things.
light and tasty soup. The directions could have been a lot simpler. I sauteed the onions then added all the veggies, broth, spices and herbs ( used dried ) and simmer everything for 30 minutes. I used immersion blender to blend in the same pot.
I can see this soup flavored with other herbs that go really well with zucchini, like thyme and dill.
Never would have thought to turn squash into a soup. This was so simple and surprisingly delicious! My husband even added some shredded cheddar to his bowl of soup and liked it both ways. No need to make changes to this recipe though and we'll definitely be making this again. Thanks for sharing!
Loved this!! So flavorful. I made it almost exactly to the recipe with a few minor changes. I had to add a couple of yellow squash to the zucchini to make the 8 cups. I also added minced garlic while boiling the veggies. The only other thing different was to add some dry dill and a couple of splashes of half and half I had on hand. That made it a little creamier. However I tried it before I did that and it was still amazing. This will definitely go into the rotation.
Made it vegan by water sautéing the onion and using veggie broth instead of chicken. Used dry basil and added a little crushed red pepper flakes. Added a drizzle of balsamic glaze at serving time and served with naan. I will try this in the Instant Pot next time to reduce chopping time.
