6 c. zucchini, unpeeled, grated (about 6 med.-sm.)
1 1/8 c. water
1 tsp. honey
3/4 tsp. sweet basil leaves
1/4 c. chopped onion
3 c. lowfat or nonfat milk
1/2 c. flour
Salt to taste
Paprika, chives or parsley for garnish

Simmer zucchini in water 5 to 10 minutes until just tender, with honey and basil. Puree half or all of the soup in blender, as desired, and return to soup pot. Saute onion in butter or a little water and add to soup. Mix milk and flour until smooth and blend into soup, stirring and simmering until thickened. Season with salt and garnish. For a variation and extra flavor add 1 tablespoon Parmesan cheese and a little butter.