2 tbsp. butter
2 c. onion
5 c. chicken broth
2 c. potatoes, cubed
1 c. carrots, sliced
8 c. zucchini squash
1 tsp. salt
1 tsp. basil (add after it is cooked)

Cook until tender. Let cool slightly. Put in food processor until smooth, but with fine flecks of vegetables still visible. Makes 11 cups.