1/4 c. butter
2 lb. small zucchini, thinly sliced
5 tbsp. finely chopped shallots
4 c. chicken broth
1 1/2 tsp. curry powder
1/8 tsp. salt
1/8 tsp. cayenne pepper
1/3 c. croutons (optional)
2 tbsp. chopped fresh chives (optional)

Melt butter in large skillet. Add zucchini and shallots. Cover and cook 10 to 15 minutes, stirring often, until zucchini is soft, but not browned. Combine 1/2 of zucchini mixture, 2 cups chicken broth, the curry powder, salt and cayenne pepper in food processor or blender. Puree. Pour into saucepan if serving hot or into large bowl if serving cold. Repeat pureeing with remaining ingredients. Combine batches. If serving hot, heat soup in saucepan and garnish with croutons. If serving cold, chill 2 hours and garnish with chives.