Curried zucchini soup, from Bewitching Kitchen
After the zucchini glut of late summer, I need time to recuperate from all zucchini all the time. By the time the weather turns cold, though, I crave all varieties of squash again. Sally of Bewitching Kitchen adapted this soup by cutting back a bit on the heavy cream that carries the curry flavor; you can modify to your own taste. Trust the recipe, and cook the zucchini long enough to coax its sweetness into the soup. It will warm you on the coldest of Meatless Mondays. Serve it with some crusty bread, a green salad, and a glass of wine.