An impressive first course at a dinner party, or, accompanied by a salad, makes a simple supper.

2 tbsp. butter to saute zucchini and onion
1 med. onion, chopped
2 lb. zucchini, thinly sliced
1 can (46 fl. oz.) Swanson's chicken broth
1/2 tsp. dried basil
1/8 tsp. curry powder
1/4 tsp. nutmeg

Cook the zucchini and onion until tender. Puree all ingredients. Return to pan to finish heating.