It is not for nothing that this puree soup is called velvet - it is incredibly tender and at the same time spicy due to the addition of curry.
It is necessary
- - 4 young zucchini
- - 1 small onion
- - 1 clove of garlic
- - 2 processed cheese
- - 0.5 teaspoon curry
- - 1 tablespoon butter
- - 3 glasses of water
- - salt
- - pepper
Instructions
Step 1
Wash and peel the zucchini, if the skin of the zucchini is thin, then you can not peel it. Cut the zucchini into small pieces.
Step 2
Peel and finely chop the onion and garlic. Fry in a preheated pan in butter. As soon as the onion and garlic become transparent, add the zucchini to them. Fry for 3-5 minutes, stirring constantly. It is important to ensure that the onions and garlic do not start to burn.
Step 3
Then pour the zucchini with three glasses of water. Bring to a boil over low heat. Continue cooking until the courgettes are tender.
Step 4
At this time, cut the processed cheese into four parts each. And add them to the zucchini. Also add curry, salt and pepper. Bring to a boil and keep on fire for 2-3 minutes until the curds melt. Even if during this time the curds have not completely melted, the soup must be removed from the heat.
Step 5
Then the soup must be mashed in a blender. Curry squash soup is ready. Serve with croutons and herbs.
