3 c. zucchini, cubed and unpeeled
2 c. water
2 cubes chicken bouillon
Salt and pepper to taste
Dash dill weed and curry powder
8 oz. cream cheese or milk

Cook zucchini in water with bouillon cubes for 15 to 20 minutes. Season to taste with salt, pepper, dill weed and curry powder. Pour hot into blender and add softened cream cheese. Puree until smooth. Serve hot or cold.