Zucchini Soup - cooking recipe

Ingredients

1 lb. zucchini (or more)
1 (14 1/2 oz.) can chicken broth
1 medium onion, chopped
1 clove garlic, minced
3 Tbsp. butter
1 tsp. salt or to taste
1/2 tsp. curry powder

Preparation

Cut zucchini into small pieces and cook until tender in chicken broth.
Cook onion and garlic in butter until tender. Combine all ingredients in blender, including salt and curry. Serve hot or cold.
Can be frozen.
Yield: 6 to 8 first course servings or 4 servings as a main dish.