Creamy Zucchini Soup

This simple soup was made with some wonderful zucchini that came in my Hungry Harvest box last week. In the past, I've made (and loved!) these Baked Savory Zucchini Cakes. But, it's chilly outside, which means I'm in the mood for soup. I spent the day thinking how to turn the savory zucchini cakes into a soup, and I realized it was the combination of creaminess and Old Bay that I found satisfying. The recipe below has just a few ingredients that highlights zucchini with a hint of Old Bay and light creaminess. Enjoy!

Ingredients

3 lbs zucchini, cut into large chunks

1 large red onion, cut into large chunks

4 cloves garlic

1/4 cup cashews (or substitute 2 tbsp heavy cream / milk / sour cream)

4 cups vegetable broth

1 tsp Old Bay (adjust to taste)

Optional (to serve): good quality olive oil, paprika

Directions

1.   Place zucchini, onion, garlic, cashews, vegetable broth, and Old Bay seasoning into a large pot.  Bring to a boil, then turn down the heat to a simmer.  Cover and let the soup simmer for about 20 minutes (the zucchini will soften and start to fall apart).

2.  Remove the soup from the heat and blend until smooth (I used an immersion blender for simplicity).  Adjust the Old Bay (or salt and pepper) to your taste.  Serve hot with an optional drizzle of olive oil and sprinkle of paprika.