Instructions: In saucepan, melt butter; saute onion and apple until soft. Sprinkle with curry powder. Cook, stirring for a few seconds.

Pour in chicken stock; bring to boil, add rice, zucchini and salt. Cover and cook until rice and zucchini are tender, about 30 minutes.

Pour in blender and blend until smooth, return to pan and add milk, heat through. Serve hot.

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