Ingredients
| 1/2 | cup butter |
| 1/2 | yellow onion, diced |
| 2 | pounds zucchini, cut into chunks |
| 1 | medium potato, cut into chunks |
| 1 | carrot, sliced |
| 3 | cups chicken broth |
| 1/2 | cup heavy cream |
| croutons or roasted pumpkin seeds |
Instructions
Melt butter in a soup pot over medium heat. Add onions and cook until softened. Add zucchini, carrot and potato. Cook for 10 minutes, stirring occasionally. Add chicken broth and bring to a boil. Then reduce heat to a simmer. Continue to simmer for about 20 minutes, until vegetables are very fork tender. Remove from heat, add cream and blend until smooth. Serve with croutons or roasted pumpkin seeds. Serves 6
