2 lbs. zucchini, washed & sliced thin
1/3 c. butter
1 med. onion, chopped
28 to 30 oz. can chicken broth
1/2 c. half and half (or milk)
1/2 tsp. nutmeg
Salt and pepper to taste

In large pan, saute onion and zucchini in butter until soft. Add chicken broth, cover, and simmer for 15 minutes. In batches, put through blender to puree. Put puree back in large pan and add cream, nutmeg, salt and pepper. Serve hot or chilled. May be frozen.