This zucchini soup tastes rich and creamy (without using cream!) It's easy to make and bursting with flavor, but your guests will think you've been cooking all day.

Ingreadient

• ½ cup butter
• 2 pounds zucchini, cut into chunks
• 1 (15 ounce) can chicken broth
• 1 teaspoon salt
• 1 teaspoon curry powder

Direction

1. Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
2. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

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