Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
3 cups zucchini	Wash, trim and dice
½ cup large onion, diced	Wash, peel and dice
¼ teaspoon salt
2 teaspoons black pepper
½ teaspoon curry
4 cups  reduced sodium chicken broth
1 (12 oz) can fat free evaporated milk
¼ teaspoon ground ginger

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat
2	Add onions. Cook until tender. Add zucchini, salt, pepper, and curry and heat through
3	Add chicken broth and bring to boil. Reduce heat and simmer until carrots are tender. About 40 minutes.
4	Remove from heat, puree in food processor in batches.
5	Stir in evaporated milk. Return to heat.  Simmer for 20 minutes Serve hot.	Temperature check must reach 165 °F degrees

To make this recipe gluten free: Use GF broth. Always check all ingredients to be sure they are gluten free.