1 1/2 lbs. unpeeled zucchini, diced
2/3 c. chopped onion
1/4 c. butter
1/4 c. chopped parsley
2 c. chicken broth
1 c. heavy cream
Salt, pepper & curry powder to taste

Cook zucchini and onion over medium heat in butter in covered pan, until onion is transparent, about 10 minutes. Empty into blender container. Add parsley and chicken broth and blend until smooth. Add cream and seasonings. Chill thoroughly. This freezes well and is excellent hot or cold. Serves 8.