Zucchini Soup

Zucchini Soup

This can be made with fresh or frozen zucchini / summer squash. No need to thaw of drain when adding to soup.


  • 2 cups chopped zucchini / summer squash
  • 1 1/2 cups chicken broth
  • 1 tbs butter
  • 1 medium leek, trimmed, chopped, including light green
  • 1/2 tsp basil
  • 2 tbs Greek yogurt
  • 1oz (30gr) bacon, chopped


  • Heat butter in a medium saucepan and sauté leek until tender.
  • Add zucchini, basil, and broth.
  • Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
  • While soup cooks sauté bacon until crisp.
  • Remove and drain.
  • Purée soup, adding more broth or water if it’s too thick.
  • Ladle soup into warm bowls.
  • Add a dollop of Greek yogurt and top with bacon.


To freeze zucchini / summer squash just chop or shred, put in bags or containers and freeze.
Substitute a medium onion for the leek.


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