My friend, Tracy, had her tonsils removed - not a fun thing for an adult to do. In need of sustanance, but wanting something that didn't taste like baby food, I decided to make several pureed soups. All were good, but this one was her favorite. It is now her go-to request when she isn't feeling well. A cure for everything - even the blues!
1 tablespoon butter
3-5 zucchinis (about 1.5 lbs)
2 cups chicken stock
2 tablespoons curry powder (yellow curry)
Salt and pepper to taste (kosher or sea salt, please, and cracked black pepper for sure)
Quarter then chop the zucchini into large chunks. Melt butter, and sautee the zucchini until very lightly browned, and slightly soft. Pour in chicken stock, and let the soup simmer for about 20 minutes, adding water, if necessary. The Zucchini will have absorbed much of the water, but should be a little runny. You shouldn't have too much stock. Add the curry powder.
Let the mixture cool. Place into a blender and puree. Put back into a saucepan, and bring to a boil. That's it!
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