- 1 medium onion, diced
- 1/2 cup butter or margarine
- 2 1/2 cups shredded zucchini
- 2 1/2 cups chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cup light cream
- In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through.