Curried Zucchini Soup

Oh. My. Gosh! This soup is divine! It smelled so good through the entire cooking process and we absolutely devoured it when it was time to eat. This recipe comes from my wonderful cookbook Pumpkins & Squashes.

2 tsp. butter

1 large onion, finely chopped

2 lbs. zucchini, sliced

2 c. chicken or vegetable stock

1 tsp. curry powder

1/2 c. sour cream, plus some to garnish

salt & pepper

Melt the butter in a large saucepan over medium heat. Add the onion and cook for about 3 minutes, until it begins to soften. Add the zucchini, stock and curry powder, along with a large pinch of salt, if using unsalted stock. Bring the soup to a boil, reduce the heat, cover; and cook gently for about 25 minutes, until the vegetables are tender. Let the soup cool slightly; then transfer to a food processor or blender, working in batches if necessary. Process the soup until just smooth, but still with green flecks. (If using a food processor, strain off the cooking liquid and reserve. Process the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid). Return the soup to the rinsed-out saucepan and stir in the sour cream. Reheat gently over a low heat just until hot. Do not boil. Taste and adjust the seasoning if desired. Ladle into warmed bowls, garnish with a swirl of sour cream and serve.