Ingredients

1/2 pound (2 medium) onions
2 teaspoon butter
1 1/2 pounds zucchini
3 cups chicken broth
1/2 cup half-and-half
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon salt
Pinch cayenne pepper

Directions

Chop onion and saute with butter until clear and soft, but not brown. Wash and slice zucchini. Combine onion, zucchini and chicken broth in heavy saucepan and bring to a boil. Simmer 15 minutes or until squash is tender. Add seasonings and puree mixture in blender. Return to saucepan. Add half-and-half, adjust seasonings to taste. Reheat but do not boil. Serve immediately. Garnish with cheddar cheese, if desired.

Note: This recipe freezes very well. Freeze soup without half-and-half, and add it in when soup is reheated.