Creamy Zucchini-Basil Soup

Cooked, puréed zucchini adds rich, creamy body to this easy herbed soup.

INGREDIENTS

    • 1 tablespoon avocado oil
    • 1 onion, finely chopped
    • 2 zucchinis, chopped
    • 2 cups vegetable or chicken broth
    • 1/4 – 1/2 cup basil leaves
    • 1 clove garlic, minced
    • Fine sea salt and freshly ground black pepper, to taste
    • 1/4 cup extra virgin olive oil

PREPERATION:

    1. In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.
    2. Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

Recipe from: Epicurious

Butternut Squash and Sage Soup with Sage Breadcrumbs

This is the perfect Thanksgiving soup recipe that uses your AeroGarden herbs!

YIELD
Makes 6 servings

INGREDIENTS

  1. Soup:
    • 1 1/2 tablespoons butter
    • 1 1/2 tablespoons olive oil
    • 2 cups chopped onions
    • 2 tablespoons chopped fresh Italian parsley
    • 2 teaspoons chopped fresh sage
    • 4 cups 1/2-inch cubes peeled seeded butternut squash
    • 1 1/2 teaspoons coarse sea salt
    • 1 garlic clove, minced
    • 5 to 6 cups Chicken Stock or 5 to 6 cups purchased organic chicken broth
  2. Breadcrumbs:
    • 2 crustless slices fresh whole grain wheat bread, torn
    • 4 teaspoons butter
    • 1 tablespoon finely chopped fresh sage

PREPARATION

  1. For soup:
    1. Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
    2. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Rewarm before serving.
  2. For breadcrumbs:
    1. Place bread in processor; blend until fine crumbs form but some slightly coarser crumbs remain. Cook butter in large nonstick skillet over medium heat until golden, about 2 minutes. Add breadcrumbs and sage. Cook until crumbs are crisp, stirring frequently, about 10 minutes. Remove from heat and cool. DO AHEAD: Can be made 4 hours ahead. Let stand uncovered at room temperature.
    1. Ladle soup into bowls. Sprinkle with breadcrumbs.

Recipe from Epicurious