2 c. chopped onions
4 tbsp. butter
1 1/2 tsp. curry powder
2 qt. chicken broth
1 lb. potatoes, peeled & chopped
1 lb. zucchini, chopped
1/2 c. cream (optional)
1/3 c. fresh parsley, chopped

Saute onions in butter until translucent. Add curry powder and broth; bring to boil. Add potatoes, reduce heat and cook until potatoes are slightly tender, about 10 minutes. Add zucchini and cook until tender, about 15 minutes. Remove from heat and cool about 15 minutes.

Coarsely puree mixture in blender or food processor. Return to heat. Stir in cream and parsley. Season with salt and pepper to taste.