1 lg. onion, diced
1/4 tsp. garlic powder
6 c. College Inn chicken bouillon
3/4 tsp. dried oregano leaves
1 good tbsp. curry powder
2 1/2 tbsp. butter
8 med. sized zucchini, ends trimmed off and sliced
3 tbsp. fresh parsley, chopped
1 pkg. George Washington bouillon
1 or 2 bay leaves
2 c. light cream
Salt and pepper to taste
2 tbsp. flour

In a large saucepan, melt butter; add onion and garlic powder and saute. Then add curry powder and cook slightly until well mixed. Add the flour and mix in. Add the rest of the ingredients, except for cream and cook until the squash is soft, about 25 minutes.

Blend in a blender and freeze at this point if you wish. To serve, thaw overnight, blend in a blender and stir in the cream. Before serving, top with a dollop of sour cream and sprinkling of paprika.

If you wish the soup to be a little thicker increase the flour to 2 1/2 tablespoons.