Ingredients

The following ingredients have 4 Servings
  • 5 pounds zucchini (, roughly chopped)
  • 1 large yellow onion (, chopped)
  • 3 cloves garlic (, minced)
  • 4 tablespoons unsalted butter
  • 4 teaspoons or cubes chicken bouillon
  • 2 cups buttermilk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • crumbled gorgonzola or blue cheese for serving
  • chopped fresh basil for serving ((optional))

Instruction

  • Heat the butter in a stock pot over medium-high heat and saute the onions until light golden, 6-8 minutes. Add the garlic and saute for another 2 minutes. Add the zucchini, cover and cook until soft, stirring occasionally, 8-10 minutes.
  • Add the contents to a blender or use an immersion blender to puree the mixture. If using a stand blender, return the soup to the pot.
  • Add the salt and bouillon cubes and stir until dissolved. Add the buttermilk and heavy cream and heat through.
  • Serve hot in individual bowls sprinkled with gorgonzola and sprinkle with chopped fresh basil. Serve with some crusty bread and a leafy green salad.