Turn Zucchini into a Smooth and Creamy Soup

Gather the ingredients. The Spruce Trim, halve, peel, and chop the onion. Since the soup gets pureed, there's no need to be too precise about the chopping. The Spruce Heat a medium pot over medium-high heat and add the oil or butter. When the fat is hot, add the chopped onion and the salt. The Spruce Cook, stirring occasionally, until the onion is translucent and tender - about 5 minutes. The Spruce Meanwhile, trim and chop the zucchini. The Spruce Add the zucchini and broth to the onion. The Spruce Raise the heat to bring everything to a boil, and then reduce the heat to maintain a steady simmer and cook, stirring occasionally to keep things from settling too much, until the zucchini is very tender, about 15 minutes. The Spruce If you have a hand-held immersion blender, this is a great time to pull it out and put it to use. Whirl the soup until it's extremely smooth. Whirl it for about twice as long as it seems you should and you'll end up with a much smoother, creamier soup. The Spruce If you don't have a hand-held immersion blender, don't worry. Whirl the soup in a blender or food processor until very smooth (at least 1 minute per batch to make sure it's well and truly puréed). Be sure work in batches and hold a kitchen towel over the top of the blender or processor (hot soup tends to splatter out a bit). The Spruce Return the pureed soup to the pot. Add salt and pepper to taste (note that soup often requires a lot of salt to acquire good flavor, especially since there is naturally so much water in zucchini). The Spruce Serve the soup hot with a sprinkle of pepper and/or nutmeg, if you like. The Spruce Enjoy!