Zucchini Soup

By Dr Ernst
March 2, 2018

Hearty, healthy and very simple to make. You can substitute butternut squash or use half squash and half zucchini for a rich unique blend of butternut squash/zucchini soup.


  • 1 medium organic onion, chopped
  • 1/2 cup grass fed butter
  • 2 1/2 cups of zucchini (roughly three large zucchinis) chopped
  • 2 1/2 cups organic chicken broth (vegetable broth works too)
  • 1/2 tsp nutmeg
  • 1 tsp basil
  • Sea salt and pepper to taste


Melt butter on low heat (but do not brown), saute onion until limp.

Add zucchini, sauté a few minutes, then add broth and spices.

Cover and simmer for 15 minutes.

Puree mixture in 2/3 batches in a blender.

Taste to adjust spices (can add more of any spice if necessary). Add cream now if you wish. Serve hot or cold.

Print, download, or email recipe
Print Friendly, PDF & Email
Share recipe on social media
Share on twitter
Share on pinterest
Share on facebook