3 1/2 c. sliced zucchini
2 c. chicken broth, canned or homemade
1 med. onion
1 clove garlic
1 tsp. curry powder
1 tbsp. butter
1 tbsp. flour
Little pepper
1 tsp. salt
1 can evaporated milk

Mix zucchini in saucepan with chicken broth, onion, garlic and curry. Bring to boil. Reduce heat; simmer 10-15 minutes. Place in blender until smooth. In same saucepan melt butter, blend flour, salt and pepper. Add milk and cook until thickened. Stir in puree.