Zucchini Soup

1 pound zucchini, thinly sliced and unpeeled wit seeds removed

1 small minced onion

2 T butter

2 C chicken stock

1/2 t curry powder

1 t fresh lemon juice

In a skillet cook sliced zucchini, and minced onion with 1-2 T butter over medium heat, covered for about 10 minutes until softened but not browned.

Combine together 2 C heated chicken stock, 1/2 t curry powder, 1 t fresh lemon juice.

Add zucchini and onion.

Place combination in a blender and blend until smooth, roughly one minute.

Delicious!

Aunti recipe