Curried Zucchini Soup Recipe

In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp-tender, about 8 to 10 minutes, stirring frequently.

Add chicken broth and 1 1/2 cups water.

Bring to boil; reduce heat to low, cover and simmer for 7 to 10 minutes or until vegetables are tender.

Remove saucepan from heat.

In bowl of food processor, process half the soup, about 3 cups, until smooth.

Pour pureed soup back into saucepan with remaining soup; heat through, if necessary.

Season with salt to taste.

Serve with a fresh tossed garden salad.

Makes 6 servings.