6 tablespoons [90 g] unsalted butter stick, cut into 3 to 4 pieces
1 large yellow onion, chopped
1/2 teaspoon [2.5 mL] curry powder
1 1/2 pounds [680 g] zucchinis, ends removed and cut into pieces
2 tablespoons full [30 mL] basmati or long-grain rice
1 tablespoon [15 mL] freshly chopped basil
3 cups [750 mL] chicken or vegetable broth
Salt and freshly ground black pepper, to taste
1 cup [250 mL] half-and-half
Croutons, to serve [optional]

Transfer unsalted butter pieces, chopped yellow onion, curry powder and zucchini pieces into slow cooker.
Cover and soften vegetables on 'HIGH' heat for 30 minutes.
Mix in basmati or long-grain rice, freshly chopped basil and chicken or vegetable broth.
Cover and cook on 'LOW', for 5 to 6 hours.
Puree mixture, a little at a time, by hand using a potato masher or into a blender or a food processor.
Pour back into slow cooker; salt and pepper puree then stir in half-and-half.
Cook soup on 'LOW' until really hot, for 20 minutes, without boiling.
Pour individual soup bowls and serve, garnished with croutons if desired.