1 lb. cleaned, unpeeled zucchini
1 3/4 c. chicken broth (or 3 cubes)
2 tbsp. shallots (I use onion or leeks often)
1 clove garlic, minced
2 tbsp. butter
1 tsp. curry powder
1/2 tsp. salt
1/2 c. coffee cream (evaporated or regular milk may be used)

Chop unpeeled zucchini, shallots and garlic. Put all three in heavy frying pan. Cook 10 to 20 minutes. (Stir to keep from burning, you don't want it to brown.) Put all ingredients in blender and blend. Add cream or milk. Serve hot with croutons or serve cold with chives. Freezes well.