Political Crossfire Forums

In case you have great piles of surplus zucchini, like we do:


2 tbps olive oil
2 cups chopped onion
2 tbsp finely chopped garlic
4 tsp curry powder
1 tsp salt
1 tbsp chopped basil
5 pounds zucchini, roughly chopped
8 cups stock (homemade chicken is best)
Fresh ground black pepper to taste


Sweat the onions and garlic in oil in large pot over medium heat about 3 minutes. Add curry, salt, basil, and some pepper. Stir and cook until smells awesome. Add zucchini, stirring until combined with onion curry mixture. Cook 2-3 minutes. Then add the stock. Stir, bring to boil. Reduce to simmer until squash is very soft, probably 30 minutes.

Puree with a stick blender, or work in batches with a traditional blender until very smooth and creamy. This can be dressed up with some cream and Parmesan, or it can be made with vegetable stock instead of chicken and be totally fat free and vegan. I tossed in a few anaheim peppers (which we also have too many of) for some nice heat. Really fantastic soup. Great with rice. Serve hot or cold.

Happy August

have tried this recipe. not impressed,

What does summer squash soup say about the cultural-macromolecular stigma faced by those who use ketchup instead of salsa on their tacos? How does this fit into the larger discussion re: the use of food as a means of social control ("Let them eat cake")?

I saw a Canadian recipe for ketchup cake so shut up

Http://allrecipes.com/recipe/great-cana ... itepref=ar

Wtf this is real.


Ex get in here and explain this.

which is also terrible, like canada.

as an avid baker, f**k you syrup lips.