Curried Zucchini Soup

This delicious soup is the perfect flavor for autumn when the apples are ripe, the carrots are ready, and the zucchini is still on the vine.  

1 medium onion chopped (about 1/2 cup)

1 small clove garlic, minced

1 small carrot, shredded

1 tablespoon butter

2 medium zucchini, sliced or chopped (about 2 pounds)

2 apples - peeled and diced

4 cups chicken broth (4 cups water and 5 chicken bouillon cubes)

2 1/2 teaspoons curry powder

salt to taste

In a large saucepan, melt butter over low heat. Add the onion, garlic, and carrot and saute until the onion begins to yellow.  Add zucchini, diced apples, chicken broth, and curry powder.  Bring to a boil and boil for 2 minutes.  Reduce heat to low, cover, and simmer for 20 minutes.  Puree in blender.   

Using your fresh garden produce.

Like many of you this August, my garden is running over with fresh produce. I have zucchinis, eggplant, basil, dill, carrots, about 10 types of peppers, green beans, chives, cucumbers, mint, peppermint, crook neck squash, and tomatoes, tomatoes and tomatoes. And that is just in the vegetable garden. I also have two red currant bushes and an apricot tree full of fruit. I have been pulling out old recipes and coming up with new ones to use my garden produce. So, I have decided to tell you what I am cooking to give you ideas on how to use summer's bounty.