1/4 c. butter (1/2 stick)
2 lbs. zucchini, thinly sliced
5 tbsp. chopped shallots or onion
2 cans chicken broth (4 c.)
1 1/2 tsp. curry powder
1/4 tsp. cayenne (red) pepper
1/4 tsp. salt

Melt butter in large saucepan and saute onion and zucchini until soft (10-15 minutes).

Place 1/2 zucchini and 2 cups broth in blender and puree. Repeat with rest of zucchini and broth. Return to saucepan and add spices, adjusting to taste. Heat through to serve hot or chill 2 hours to serve cold. Serves 6.