I thought I planted zucchini this year. But it turns out I didn’t. It was a zucchini-like plant. It was kind of hard like winter squash. I’m not sure if that’s how it’s supposed to be or if I let it get too big or what. Anyway, I wanted to do SOMETHING with it, but since it was hard it required a long time to cook. I love a silky zucchini soup, so that’s what I did. I made this up and you can do the same. If you start with onion and garlic sauteed in some olive oil, you can go from there with whatever you want to make your soup out of. If you want to use real zucchini, it will be tasty, too. If you like basil or some other herb better than cilantro, that’s fine. Soup is not that hard to make and the ingredient amounts are never the same, so you can start here and do your own thing.
A small onion
A couple cloves of garlic
Chicken broth or water (chicken broth is better, and home made is best)
I sauteed the onion in the olive oil for 10 minutes or so. Then I added minced garlic for a couple more minutes. Then I added the chopped up squash. Cooked that all up till the squash was slightly softer. Then I added some chopped cilantro and some salt and pepper and cooked it for a minute or two more. Then I added the chicken broth- a good amount- covering the veggie mixture by a couple inches. I brought the whole thing to a boil, then down to a simmer and simmered it for an hour or so, until it all got soft and soupy. At that point it was a little too chunky for me so I pureed it slightly with a hand blender. Not too much, tho! Only a few seconds to get the really big pieces down a little! Then I added a can of white beans and a handful of spaghetti, broken in half. After 30 minutes or so the spaghetti was cooked and the soup was ready to eat. Yum!