This creamy (but cream-free!) soup is a great addition to any meal. It’s quick and easy, you will have your guests thinking that you have been cooking all day!
Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
Per Serving: 200 calories; protein 2.9g; carbohydrates 6.8g; fat 19g; cholesterol 50.9mg; sodium 1021.5mg.