Equipment
- freezer
Ingredients
- 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 c chicken broth
Instructions
- 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.
On cooking day
- 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.
Notes
You can double, triple or more the recipe to make additional batches of the soup. Because not everyone's tastes love curry, we simplified the ingredients so you can easily make just one batch if you prefer.