Zucchini Soup

1 1/2 lb. sliced zucchini (or other summer squash)
1/2 cube butter
1 chopped onion
2 cups chicken broth
1/2 cup light cream (or low-fat milk)
salt, pepper and nutmeg to taste

Sauté the zucchini and onions in butter until onions are soft. Add broth and cook for about 15 minutes until the zucchini is soft enough to purée. Put in a blender and whirl until smooth. Be careful with blending hot liquids.

The soup keeps well in the freezer at this point. When ready to complete, add the cream and seasonings. Variation: Blend the soup with fresh basil.