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While zucchini and summer squash are abundant, you may be looking to use them in something other than ratatouille, minestrone, zucchini bread or as a simple grilled summer vegetable. Here’s a light, “creamy” way to enjoy all of those garden goods, and it freezes well too to have in winter!

  • 2 Tb olive oil
  • 1 small onion, peeled and chopped
  • 3 large cloves garlic, peeled and sliced
  • 1 Tb finely chopped fresh thyme (or 2 tsp dried)
  • 3 medium-sized zucchini (can also use yellow summer squash)
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 8 cups water (or organic low-sodium vegetable broth)
  • Parmesan cheese for serving


In a large soup pot, heat the oil over medium-low heat. Add onion, garlic and thyme. Let cook until softened, just a few minutes. Cut ends off zucchini and slice into thin rounds, approximately ¼ inch or thinner. Add the zucchini, salt and pepper and let cook another few minutes before adding the water. Bring to a boil, reduce to low heat and let simmer 30 minutes. Remove from heat. Using an immersion blender, puree the soup. Serve hot and garnish with a sprinkle of Parmesan cheese and a drizzle of a finishing oil if desired.

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