1/4 c. butter
2 lbs. cut up zucchini
3 thinly sliced shallots (1 sm. onion)
4 c. chicken stock
1 1/2 tsp. curry powder
1/4 tsp. cayenne pepper

Brown zucchini and shallots in butter. Add other ingredients and simmer 45 minutes. Puree in processor (one half at a time). May serve hot or cold.