Reviewed: Mar. 30, 2009

I sautéed potatoes and some more zucchini and added it to the blended soup. I enjoyed it, but it definitely needs the chunks added after the blending. Could use some garlic. Thanks for sharing this recipe!

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dasunrisin

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Reviewed: Jan. 11, 2009

Simple and tasty. I didn't puree completely and left it a little chunky-- nice recipe that I'll use again.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 15, 2008

Using yellow summer squash plus extra curry spice gave the soup a wonderful sunny yellow color! With sour cream swirled into the soup and a garnish of crushed seasoned croutons, it was very filling too. A tip I've found helpful: puree the squash BEFORE adding the broth. If, like me, you're using a hand blender, this avoids splashes of hot liquid.

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gapch1026

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Reviewed: Nov. 12, 2008

Absolutely fantastic. I also upped the curry but I'll probably scale back a bit next time. Added greek yogurt instead of sour cream at the end and it was soooo goooood. Don't think I'll ever do anything else with zucchini again!

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Jenna

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Reviewed: Oct. 23, 2008

Real simple to make and tastes GREAT! I am running home excited to make this again tonight!

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Piggy78

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Reviewed: Oct. 13, 2008

Very good! I tried this recipe this evening. My zucchini is some of the last from my garden and I was impressed by the texture and the flavor. I used Knorr chicken broth cubes. I will definately make this recipe again. Irene from Poulsbo, WA

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panther49

Cooking Level: Intermediate

Home Town: Roaring Spring, Pennsylvania, USA

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Reviewed: Oct. 9, 2008

This was a delicious soup with simple flavors and ingredients . . . a great way to use up late summer veggies. I added yellow squash to the zucchini since I had to use it up and it was great. I think I might experiment with melting in goat cheese to add to the creaminess since goat cheese pairs well with curry recipes. Oh, and my boyfriend, who hates zucchini, had thirds!

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Liana

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Reviewed: Sep. 20, 2008

This recipe is really great, quick and easy and it doesn't call for a bunch of ingredients to go out and buy. I'm cooking it for the second time, and this time I am doing a double batch because it only lasted one meal when I last made it. I prefer adding a little bit more curry powder (table spoon or so) and a bit of hot chili pepper sauce. This recipe is great because it is a basic squash soup so you can use pumpkin, yellow squash, or a different kind of squash if you would like. I highly recommend this!

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Bleue

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Reviewed: Sep. 16, 2008

Very, very nice soup. Relatively simple to prepare. Only change is that I would double the curry next time - personal taste. Highly recommended!

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Sep. 16, 2008

A very tasty soup, light but so nutritious. I added a small green pepper and used a mix of veggie and chicken stock.

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ECOSLOR

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 15, 2008

I just made this for dinner tonight and it was delicious! I made it just as the recipe instructs, and it came out beautifully. Thanks for a delicious, easy and healthy vegan soup!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Sep. 12, 2008

Delicious soup and very easy to make. I used one big zucchini rather than 4 small ones and found the skin hard and chewy once I whipped up the soup. If you are using a big zucchini be sure to peel it. I love this soup and will certainly make it again.

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Danna

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Reviewed: Sep. 4, 2008

This was very easy to make and tasty too! I added some toppings such as croutons and bacon bits.

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DON GUILLERMO

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Reviewed: Sep. 3, 2008

This is so good. I love it! It does need a little extra seasoning.

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skye

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

I make a version of this soup using butter and one large tablespoon of vindaloo or hot curry paste. It makes a very spicy cold soup, lovely in the summer. After sauteeing the onions in the butter, add the chopped zucchini and only enough chicken stock to cover. Cook until the zucchini is very soft. Then puree and add about 2 cups of buttermilk. This makes a creamy but low-fat summer soup. Serve chilled.

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NiniBean

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Reviewed: Aug. 24, 2008

Family loved it; add a cubed sweet potato, some garlic and red pepper flakes to spice it up a bit. We collected some of the cubed sweet potatoes prior to blending to add back in later, and added some yogurt as well. Great stuff!

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Aug. 6, 2008

Excellent flavor. I prefer my soup a bit thicker, so served this over rice. Very easy to make. Great way to use that out-of-control zucchini!

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Elizabeth

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Reviewed: May 26, 2008

This soup is absolutely delicious! It is very easy to make, and the flavor continues to build after cooking. I will use this recipe again for sure. I have actually written it out 3 times this week for friends! Highly recommended! Low fat, healthy choice, high in flavor.

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SkincareQueen

Home Town: Darien, Connecticut, USA

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Reviewed: May 22, 2008

This turned out quite tasty! I substituted the curry with cumin and, like another member mentioned, added some garlic - I thought the consistency was just fine, but my zucchini were pretty large, so the extra vegetable could've helped give more substance to the soup.

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Juliana

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: May 19, 2008

I've never made this EXACTLY by the recipe, but what I did do is double the curry powder, and add a diced sweet potato for more body. It is REALLY good! Also try adding a dollop of sour cream when serving.

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