My garden was kind of a bust this year, except for a few things. One of my successful things was zucchini (of course). This year I accidentally planted two varieties of zucchini--the regular kind, and yellow zucchini (I thought I was planting yellow crookneck squash. I'm not sure how I messed it up). I had quite a few zucchini's that had piled up, and because it is chilly outside and soup sounds so delicious, I was really wanting to make soup. I found this recipe for zucchini soup and tweaked it a bit, including cooking it in my Instant Pot, and it came out delicious! I'm sure this could also be made on your stovetop without any problems. This is a great way to use up lots of extra zucchini--the recipe calls for 8, but I think you could just use whatever you had available and it would still come out great. I used about 2 1/2 of my huge zucchini's that I had left growing for too long. The one thing I would do differently next time is remove the seeds, especially on those huge vegetables. I will definitely make this one again!
Creamy Zucchini Soup in the Instant Pot
adapted from: allrecipes.com
2 Tbsp. butter
1 onion, chopped
4 potatoes, peeled and diced
8 zucchinis, peeled and chopped
1 sprig of fresh rosemary (rinsed, dried and rubbed between your fingers before adding)
4-5 leaves of fresh basil
1/4 tsp. fresh ground pepper
4 c. chicken or beef broth
1 c. milk
1 Tbsp. soy sauce
salt to taste
In your Instant Pot, using the saute setting, melt the butter and saute the onion until it is translucent. Add the potatoes, zucchinis, rosemary, basil, pepper, broth, milk and soy sauce. Lock your lid into place, and set it at high pressure, for 10 minutes. When it is done, do a quick pressure release. Remove the lid, and using a hand blender, blend the soup until it is thick and creamy, with a few chunks. Add salt, if needed.
