1/2 cup butter; melt in pot large enough for soup
2 lbs zucchini, washed, ends removed cut into chunks and into the pot
15oz can of chicken broth or 2 cups of chicken bouillon into the pot with zucchini
1 tsp salt and 1 tsp curry powder into the pot
Cook until squash is tender, 15-20 min. Cool. Place in a blender or food processor (only half full) and pulse several times to blend. Then puree til smooth. Repeat for remaining zucchini. Reheat and serve.