Okay, here is another good zucchini recipe for your bumper crop. This is a creamy soup with a beautiful green color — it even looks healthy! It can be eaten hot or cold and can be frozen if you want to double the recipe and save some for another time.   IMG_0155


1 qt. cubed zucchini (do not peel)

1 1/2 c. water

1/2 tsp. salt

1/4 tsp. pepper

2 vegetable bouillon cubes OR 2 packets G. Washington’s Golden Seasoning and Broth

1 tsp. dry dill weed

1/2 c. chopped onion

2 Tbsp. margarine or organic butter (I substitute olive oil for this)


Combine all ingredients (except onions and butter) and cook until fork tender, about 7 – 10 minutes. Cool.

Meanwhile, Saute the onions in butter (or olive oil). Cool.

When everything has cooled to room temperature put it all in a blender and puree until creamy and no chunks remain. Or, if you have a submersible stick blender you don’t even have to wait for the soup to cool. You can just blend it in the pot while it’s still hot.

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