Saute 2 pounds zucchini and 1 medium onion in 2 tablespoons vegetable oil. Add salt, pepper, and basil to taste. Using 2 cups of chicken broth, put half- cooked zucchini and half broth into blender. Blend to a thick liquid and pour into soup pot. Repeat with remaining half.

Add 1/2 pint of sour cream and before serving, sprinkle nutmeg to taste (approximately 1/4 teaspoon).