This soup incorporates a lot of zucchini, which makes it a great recipe for early fall when the garden is still producing a lot of zucchini. It tastes great when served barely warm, which makes it a perfect meal when the evenings are starting to get cooler.
Ingredients
2 pounds zucchini, cut into 1-inch slices
2 (10 3/4 oz) cans chicken broth
1 garlic clove, minced
1 teaspoon curry powder
1 (8 ounce) container soft cream cheese with chives and onions
Instructions
Bring zucchini, broth and curry powder to a boil in a saucepan. Reduce heat and simmer 10 - 15 minutes or until zucchini are tender.
Remove from heat and cool slightly. Add cream cheese to pan. With immersion blender, process until soup is creamy.
Return to low heat and heat until thoroughly warmed, stirring constantly. Do not boil. Allow soup to cool slightly and serve.