Zucchini Bisque

• 1 medium onion, diced
• 1/2 cup butter or margarine
• 2 1/2 cups shredded zucchini
• 2 1/2 cups chicken broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 cup light cream

DIRECTIONS

1. In a large saucepan, saute onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender. Return to pan; stir in cream and heat through.

I added another 1 1/2 cups of zucchini and then took it out and set it aside after it had sauted. I then added it at the end so that the soup had a little substance instead of just creamy.