Zucchini soup
1 Tbl butter
2 Tbl olive oil
1 onion chopped
2 lb. peeled cubed zucchini
2 ½ cups vegetable broth
1/8 of light cream or to taste
Salt and pepper
Hot chili oil (optional)
- Melt butter and oil in saucepan
- Cook onion until soft
- Saute zucchini until soft
- Season with salt and pepper fresh thyme if you have it
- Add broth and cook 10 minutes
- Puree either in blender or with stick blender
- Adjust seasonings
- Add cream if desired
- Serve hot or cold maybe topped with hot chili oil
