Zucchini Soup

4 med zucchini, shredded
1 med onion, chopped
4 Tbsp butter
2 1/2 c chicken broth
1 c milk (Skim works just fine.)
3/4 tsp salt
1/4-1/2 tsp dried basil
1/4-1/2 tsp pepper
1/2 tsp ground nutmeg

In a lg skillet, saute the zucchini and onion in butter til tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer 12-15 min. Cool slightly.

Transfer to a blender; cover and process on low til smooth. Return to the skillet. Stir in the milk, salt, basil, pepper, and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered 1-2 min or til heated through. Makes 6 servings.