3 c. chicken broth
2 lbs. quartered, sliced, unpeeled sm. zucchini
1 1/2 tsp. curry powder or dill
1 1/2 c. milk
1 med. onion, chopped

Reserve 1 cup zucchini. Put rest of zucchini, onion, seasoning and broth in pot and simmer for 45 minutes. Cool slightly. Puree in blender. Return to pot. Season with salt and pepper. Saute reserved zucchini in a small amount of butter, when soft, add to soup. Add milk. Serve hot or cold.