Zucchini Soup Base for Freezer

This from the Farm Journal America’s Best Vegetable Recipes.  I used to make a lot of this stuff from humongous zucchinis every year. I used it like a cream of soup and it works great.

• Ready In: 30 mins
• Serves: 5
• Yields: 3 Pints

Ingredients

• 3  lbs zucchini (about 5 medium)
• 1 1⁄2 cups chicken or 1 1⁄2 cups beef broth
• 2  cups boiling water
• 1⁄8 teaspoon garlic powder
• 1 1⁄2 teaspoons salt
• 1⁄2 cup onion

Directions

1. Wash and trim zucchini ends. Cut in quarters lengthwise.
2. Combine zucchini and remaining ingredients cook until tender. Strain reserving liquid.
3. Put in blender to purée return to sauce pan with reserved liquid, heat to simmering. Cool and freeze in pint containers. Use for soups.