1 hrs 15 min prep Original recipe presented by the Darby Field Inn & Restaurant, I have modified it a bit. That recipe called for 1/2 c cooked rice, which you can certainly add her if you wish. This soup is full of curry spice, and the added sweetener is optional. I have been using gala apples, granny smith might work nicely as well.

2 med onions, chopped (9 oz)
1 lb unpeeled and diced zucchini
2 med apples, chopped (9 oz)
4 c fat-free chicken broth
1-2 tbs curry powder
1 c skim milk
2 garlic cloves, minced
1 tsp salt
1 tbs Splenda sugar sub or sugar

2 med onions, chopped (9 oz) 1 lb unpeeled and diced zucchini 2 med apples, chopped (9 oz) 4 c fat-free chicken broth 1 -2 tbs curry powder 1 c skim milk 2 garlic cloves, minced 1 tsp salt 1 tbs Splenda sugar sub or sugar

1. Spray a large non-stick pot with cooking spray. Over medium heat, add garlic, onion and apple, sauteing until they start to soften, about 8 minutes.
2. Sprinkle in curry powder and salt and cook, stirring for one minute.
3. Add zucchini and chick stock. Bring to a boil, reduce heat, cover, and simmer until all vegetables are soft.
4. Remove from heat. With an immersion blender, puree soup until smooth. (Or use a food processor or blender in batches.)
5. Heat the soup again over low, stirring in the milk. Serve hot.