1 onion
1 zucchini, chopped
1 c. chicken stock
Curry powder, season to taste

Saute onion in butter. Add chopped zucchini. Season to taste with curry. (Careful! Curry is the secret ingredient but has to be used with discretion.) Mix sauteed vegetables and stock. Simmer a few minutes. Put small amounts at a time into blender until all is blended. Simmer once again. This recipe may be doubled, tripled, etc. The soup freezes beautifully.