Home Freezer cooking help & tips Freezer cooking recipes

2 tbsp butter
2 tbsp onion, chopped
large garlic clove, minced
1 lb zucchini, thinly sliced
1/4 tsp curry powder
1/2 tsp salt
1/2 c evaporated milk
1 1/4 chicken broth

In a large skillet, combine butter, onion, garlic and zucchini and cover. Cook over medium heat for ten minutes, tossing the skillet frequently (with lid securely on) to prevent burning and sticking. Once done, place into blender with curry, salt, milk and broth, blending on high for 30-60 seconds until it is well pureed. Allow soup to cool, then freeze in an airtight container .

To serve, allow to thaw overnight in fridge. To serve chilled, simply stir well and serve. To heat, pour soup into a medium saucepan and heat over low heat, stirring while heating.