This recipe is inspired for two reasons. Well actually three reasons. #1 I had an abundance of zucchinis from my garden. #2 Zucchini is super cheap to buy most of the time. #3 Baby its cold outside, and who doesn't want to snuggle up with some soup. This is a super duper simple soup to make - and it can be made ahead and store in the fridge for later use or stocked up in the freezer for a quick add to dinner.
Olive Oil (coat the bottom of your pot) 1 white onion, sliced 8 to 9 large cloves garlic, sliced thinly 4 medium zucchini, about 1 1/2 pounds 4 cups chicken or vegetable broth 1/2 teaspoon powdered ginger Salt and pepper
Heat the oil in a heavy 4-quart pot over low heat. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.
When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. If you want a less bitter zucchini taste (which sometimes zucchini has) you can peel your zucchini before adding to the pot.
Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld. If you want a creamer richer tasting soup - add about 4 ounces of canned coconut milk to the blended soup.
This recipe was inspired by http://www.thekitchn.com/recipe-zucchini-1-32520