sarah's crock pot zucchini bisque

6 Tablespoons of butter cut into 3 or 4 pieces
1 large onion (2-3 leeks work well too)
2 teaspoons of curry powder
2 pounds of zucchini, chopped
2 heaping Tablespoons of uncooked white basmati rice
2 Tablespoon fresh chopped basil
3 cups of chicken broth (homemade broth makes this soup extra good)
salt and pepper to taste
*1 cup of coconut milk (half and half was in the original recipe)

1. Put the butter, onion, curry powder, and zucchini in the slow cooker, cover, and cook on HIGH for 30 minutes.
2. Add the rice, basil and broth.  Cover, cook on low for 5-6 hours.
3. Puree soup with an immersion blender.  Season with salt and pepper.  Stir in half-n-half and cover continuing to heat on low until heated through.  Do not boil.

*Freezer Notes: If you want to freeze this, omit the coconut milk (or half-n-half) step.  Freeze without the half-n-half, but add it back in when you defrost the soup to heat it up and eat it.

~Submitted Sarah M.  ● serves: 8-10  ● prep time: 15 min ● total time: ~6 hrs  source: A Michigan Mom