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Zucchini Soup

4 c. chopped zucchini (leave skin on)
1 c. water
4 chicken bouillon cubes
1/2 tsp. curry powder
3 oz. cream cheese

Put first 4 ingredients in saucepan and boil until zucchini is tender. Pour into blender. Add 3 ounces cream cheese, cubed; process a few seconds until blended. Serve right away or pour back into pan and keep warm.

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