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.
- 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
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.