Zucchini Garlic Soup

I love a good soup! Hot or cold, smooth or chunky, the creamier the better. The cool fall weather last week inspired me to make some kind if soup. I had found this recipe shortly after Dad died. It's the perfect recipe to adapt to his needs, so if you want vegan just replace the butter with oil of your choice and add some soy milk or mashed potato to thicken it a bit.

I made it the day before I ate it and it really did help the flavors come together! I had it both hot and cold and both were wonderful. This is on my keeper list. No one else in the family got the chance to approve it, though. Between lunches and midnight snacks (and the fact it's not really their thing anyway) I ate it all myself!

Zucchini Garlic Soup

4 tablespoons butter
1 white onion, diced
8-9 large cloves of garlic, minced or crushed
4 medium zucchini, sliced, unpeeled (you want to leave the peel for some awesome color!)
4 cups of chicken or vegetable broth
3/4 teaspoon powdered ginger

1/2 tsp. cayenne pepper
1 Tsp salt, freshly ground black pepper to taste.

Melt the butter in a soup pot over medium heat. Add the garlic and onions and cook on medium low heat for about 10 minutes, or until the onion is soft and translucent. Take care not to burn the garlic!

Add the zucchini and cook until soft, about 10 more minutes. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or you can use a regular blender, just be very careful! I love my stick blender. :)

Add seasonings and stir.

It's very good fresh and warm, but amazing the next day, either hot or cold!