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Curried Zucchini Soup
2 lb Zucchini, sliced
5 Green onions, chopped
4 c Chicken broth
2 tb Butter or margarine
1 1/2 ts Curry powder
1 ts Salt
1/8 ts Cayenne pepper
In a large saucepan or Dutch oven, combine all ingredients. Simmer, covered, until zucchini is soft, about 15 minutes. Puree in batches in a blender on low speed. Return to pan and heat through.
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