Zucchini Soup
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.
Ingreadients :
- ½ cup butter
- 2 pounds zucchini, cut into chunks
- 1 (15 ounce) can chicken broth
- 1 teaspoon salt
- 1 teaspoon curry powder
Step by Step :
- 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.
- 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.
