Curried Zucchini Soup

Dice the onion and mince the garlic clove. Slice the zucchini into 1/4-inch rounds and cut larger pieces in half to ensure even cooking.

Heat the butter in a large saucepan over medium heat. Add the diced onion and cook until softened and translucent, stirring occasionally.

Stir in the minced garlic and curry powder, cooking for about 1 minute until fragrant.

Add the zucchini slices to the pan and stir to coat with the curry-butter mixture. Cook for 2 minutes, stirring gently.

Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to medium-low and simmer until the zucchini is very tender and easily pierced with a fork.

Remove from heat and let the soup cool slightly. Working in batches, blend the soup using an immersion blender or transfer to a blender until smooth.

Stir in the cream and lemon juice. Season with salt and pepper to taste, adjusting the curry flavor if needed.

Reheat the soup gently over low heat, stirring occasionally, until warmed through. Do not allow it to boil once the cream has been added.