Hearty, healthy and very simple to make. You can substitute butternut squash or use half squash and half zucchini for a rich unique blend of butternut squash/zucchini soup.

Ingredients:

• 1 medium organic onion, chopped
• 1/2 cup grass fed butter
• 2 1/2 cups of zucchini (roughly three large zucchinis) chopped
• 2 1/2 cups organic chicken broth (vegetable broth works too)
• 1/2 tsp nutmeg
• 1 tsp basil
• Sea salt and pepper to taste

Directions:

Melt butter on low heat (but do not brown), saute onion until limp.

Add zucchini, sauté a few minutes, then add broth and spices.

Cover and simmer for 15 minutes.

Puree mixture in 2/3 batches in a blender.

Taste to adjust spices (can add more of any spice if necessary). Add cream now if you wish. Serve hot or cold.