Zucchini Soup

We've been enjoying enduring experiencing some cooler and overcast days lately which to me screams soup for dinner. My ultimate favorite soup is zucchini soup and it's an easy soup to make too.
This recipe is incredibly versatile and I doubt I make it the same time every time.

First start with your vegetables: chop up a yellow onion and throw in a pan with a tablespoon of butter to start sauteing. Then chop up your zucchini. Depending on the size of the zucchini depends how many you'll need. I usually use 6 small zucchinis. After chopping your zucchini throw them in the pan and start heating up chicken broth. I heat up 2 1/2 to 3 cups. If you want your soup more "soupy" use more chicken broth.

I like to use "Better Than Bouillon" for my chicken broth.

Meanwhile, continue to cook the zucchini and onion on a lower heat until they are soft, if you need more butter add some now. I also like to add a little bit of salt and pepper at this point to layer on flavor.

Once the zucchini is soft, add a little bit of broth and using either a blender or immersion blender - puree the mixture. If you use a standard blender take the center of the top out and cover it with a towel to allow heat to escape. If you have an immersion blender, I recommend using that and then you don't have to worry about transferring the soup to and from the blender.

As soon as you have everything blended add more broth until you have the consistency you're looking for. Then add your spices, cheese and cream.

I use Cayenne pepper, a dash of nutmeg, salt and pepper to taste. Also add a little bit of cream and cheese. I like to use Parmesan cheese but you can play around cheese and spices.

This soup seems to do wonders when I have a cold  -and often times it is the only thing I crave when I'm under the weather. You can always find the ingredients at a local Farmer's market this time of year which gives this soup a farm to table feel as well.