Creamy Zucchini Soup

A recipe from long time CSA member Martha which she got from one of her favorite recipe books.

Creamy Autum Zucchini Soup 

1/2 cup chopped yellow onion

6 green onions, chopped                   

2 cloves garlic, minced                      

1/4 cup butter or margarine                   

 4 x 8 oz. zucchini, sliced                       

                               

4 medium carrots, sliced     

                 

(Optional) 2-3 sliced radishes

14 oz. chicken broth

1 1/2 cup water

1/2 cup half N half

salt and pepper

3/4 cup loosely packed fresh basil leaves.

Cook onions and garlic in butter in 4 quart saucepan over medium heat for 8 minutes or until tender.  Stir in zucchini, carrots and radishes.  Add broth and water and mix well.  Bring to boil then reduce heat.  Simmer, covered for 15 minutes or until veggies are tender.  Process soup in batches in food  processor or blender until chunky.  Return soup to saucepan and stir in half N half and salt and pepper. Cook until just heated through, stirring frequently.  Stir in the basil just before serving. Enjoy!