Curried Zucchini Soup Recipe

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

1. In a large saucepan, heat butter; add in onion and garlic pwdr and saute/fry.
2. Then add in curry pwdr and cook slightly till well mixed.
3. Add in the flour and fold in.
4. Add in the rest of the ingredients, except for cream and cook till the squash is soft, about 25 min.
5. Blend in a blender and freeze at this point if you wish.
6. To serve, thaw overnight, blend in a blender and stir in the cream.
7. Before serving, top with a dollop of lowfat sour cream and sprinkling of paprika.
8. If you wish the soup to be a little thicker increase the flour to 2 1/2 Tbsp..

onion, garlic, chicken bouillon, oregano, curry pwdr, butter, zucchini, fresh parsley, bouillon, bay leaves, light cream, salt, flour

Taken from cookeatshare.com/recipes/curried-zucchini-soup-54842 (may not work)