Curried Zucchini Soup, April 11, 2016

Our wee boy had his very first swim lesson last Monday, so we had a delicious dinner that was quick & easy to throw together. I made a batch of scrumptious curried zucchini soup, along with grilled extra-sharp cheddar on flax bread. Dessert was peach slices (canned, of course---I am irked that I can't seem to find Margaret Holmes ones anywhere these days).

Curried Zucchini Soup

1 tbsp. olive oil/butter

2 lb. zucchini, chopped

1 onion, chopped

3 cloves garlic, minced

1 heaping tsp. curry powder

Salt & pepper

2 c. chicken or veggie broth

1 c. milk/half & half/cream (you could sub more broth or, perhaps, soy/almond/coconut milk)

Melt butter in a pan. Add zucchini, onion, & garlic. Sauté until softened. Season with curry, salt, & pepper. Purée, using either an immersion blender or, in 2 batches, in a blender. Return to pot, add milk, and heat through. Serves 4.