4 lg. zucchini, cubed
1 tbsp. butter
2 (10 oz.) cans chicken broth
1/3 c. milk
Salt
Pepper
1 tsp. curry (optional)
1/4 c. white wine (optional)

Cook zucchini in large pot in butter until soft and mushy. Place in blender with 1 can of broth. Blend until smooth. Return to pot. Add remaining ingredients. Simmer for 15 minutes. Serve hot with Parmesan cheese and croutons if desired. This recipe works well with chopped 1 - 1 1/2 pounds broccoli also. In this variation, add 1 cup shredded Cheddar cheese instead of optional ingredients.