1 tbsp. butter
1 medium onion, chopped
1 clove minced garlic
1 3/4 c. water
2 c. chicken or beef bouillon
1 1/2 lg. or 2 medium zucchini, sliced
1/2 tsp. curry powder

Saute onion and garlic in butter. Add all other ingredients. Cover pan and bring to a boil. Lower heat and simmer soup for 15 to 20 minutes or until squash is very soft and tender. Pour soup into blender and blend until very smooth. (May also use hand blender directly in saucepan, if available). Salt to taste, serve hot or cold. May substitute any vegetable, such as broccoli, carrots or summer squash. Be adventurous. Serves 3 to 4 people.