Serves: 8
Total Calories: 305
Clean, chop, and cook onions in butter (or margarine) until soft and transparent but not browned. Wash and slice zucchini. In large saucepan combine onion, zucchini, and chicken broth. Bring to boil reduce heat and simmer 15 minutes or until squash is tender. Add seasonings. Puree mixture in blender or food processor until smooth return to saucepan. Add half-and-half adjust seasonings to taste. Reheat, but do not boil. Serve hot, garnished with shredded Cheddar cheese.
This Cream of Zucchini Soup recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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