Zucchini Soup

4-6 zucchini, chopped

1 medium onion, chopped

1 clove garlic, minced

1 tablespoon oil

1 tablespoon butter

1 teaspoon basil

1 teaspoon oregano

½ teaspoon marjoram

½ teaspoon thyme

½ teaspoon curry powder

juice of ½ of a lemon

salt and pepper to taste

4-6 ounces cream cheese, softened

2 cans chicken broth

½ cup water

Cook onion in oil and butter until soft, and then add the garlic, zucchini, and herbs.  Stir in broth and water and simmer for 20 minutes.  Add lemon juice and puree soup in blender with the cream cheese.  Reheat and serve!