2 T butter
2-lbs zucchini, trimmed and coarsely chopped
1 medium onion, coarsely chopped
1 t to 1 T curry powder (up to you)
salt and pepper, to taste
2 c stock or water, divided
1/2 c milk, or coconut milk
1. Melt butter in a large soup pot. Stir in the zucchini, onion, and garlic and saute until the vegetables are soft, about 10 minutes. Stir in the curry powder and cook another minute or so, until fragrant. Add the salt and pepper and 1 cup of the stock or water. Bring to a simmer and let it burble for about 10 minutes. Remove from the heat and let cool a bit.
2. Puree mixture in a blender or food processor. Return to pot. Stir in the remaining 1 cup stock and the milk. Reheat over medium heat without boiling, as the milk will curdle (not the coconut milk). Serve over rice.