Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve * Paleo (variation)

I bought a lot of zucchini with the thought that I would make it as a side dish for Thanksgiving. However, I went with the vegetable medley and used only a half of one zucchini.  That left me with a few unused ones.  I could have made zucchini spaghetti – and I still might since I only used two of the 3 remaining zucchini for this soup.

I can’t claim inspiration for the rum as I found this combination of flavors in one of my favorite cookbooks:  The Summer House Cookbook by Chris Casson Madden.  It was published in 1979 and I’ve been using it ever since.  It cost $5.95 new – what a deal!  You can find used copies on Amazon for a penny + shipping, it’s worth getting and still a deal!

Enjoy this easy-to-make, satisfying soup.
Curried Zucchini Soup with Rum

You really do taste the rum in this soup. You can start with 1 tablespoon and add more to taste if you are unsure of your feelings about rum flavored soup.  For a Paleo version use the balsamic vinegar instead of the rum.

1 tablespoon olive oil

1 cup chopped onion

4 cups coarsely chopped zucchini and/or yellow squash (2 cups of each or 4 cups of one type)

2 cups broth (vegetable, chicken, or beef)

2 cups chopped tomatoes

1 1/2 teaspoons curry powder

1/2 teaspoon nutmeg

1/2 teaspoon cumin

3 tablespoons rum or 1 tablespoon balsamic vinegar

1 1/2 tablespoons maple or brown sugar

Salt to taste

Sesame seeds or chopped herbs for garnish, optional

1. In a 2 or 3-quart pot, heat the oil over medium high heat, add onion and  cook, stirring, until softened.

Add zucchini and continue stirring until softened.

Add broth, tomatoes, and spices;  bring to a boil.  Reduce heat and simmered, covered, 30 minutes. Stir in rum, maple sugar, and salt; cook 2 minutes longer.

 

2. Using an immersion blender  blend until pureed; or place in blender container, cover and process until blended (you may need to do two batches).

 

Serve hot or chilled.  Garnish with sesame seeds, chives or other chopped herbs.

Makes: 5 cups                      Serves:  4 to 5