Ingredients:

• 5 cups cut-up zucchini
• 3 cups chicken broth
• 1 cup cream
• 1 tablespoon butter
• 1 tablespoon olive oil
•  1 medium onion, diced
• 2 scallions ( white and green parts)
• 2 cloves garlic, minced
• salt & pepper to taste

In a large pot, heat up the butter and olive oil. Add the diced onion and scallion and sauté until translucent. Add minced garlic and sauté for one minute. Add the zucchini, combine with onion and garlic and sauté for 3 more minutes. Add chicken broth and salt and pepper. Lower the heat, cover and simmer for 20 minutes or until the zucchini is tender.

Remove from heat and purée with an immersion blender until smooth. Bring the puréed soup to a soft boil and adjust salt and pepper to taste. Right before serving add the cream and heat up the soup but don’t let it boil.

Serve and Enjoy! 👩🏻‍🍳👌🏻