1/3 c. butter
1 c. sliced green onions (or reg. onion)
1 clove garlic, minced
3 c. unpeeled, sliced zucchini
1 c. water
2 chicken bouillon cubes
1/2 tsp. salt
Pinch of pepper
4 c. milk
2 tbsp. cornstarch

In 3 quart saucepan, melt butter over medium heat. Add onion and garlic. Cook 5 minutes or until brown. Add zucchini; cook, stirring frequently, for 10 minutes or until zucchini is soft. Add water, bouillon, salt, and pepper. Cover and simmer 15 minutes. Place mixture in blender, a little at a time. Blend 30 seconds or until liquified. Return to saucepan. Stir milk into cornstarch until smooth. Add to saucepan, stirring constantly. Bring to a boil over medium heat and boil 1 minute. Serve hot or cold.