1 onion, chopped 1/2 cup butter 1 1/2 pounds zucchini – shredded 2 1/2 cups chicken broth 1/2 tsp nutmeg 1 tsp basil 1 tsp salt 1 cup heavy cream Saute onion in butter until limp. Add zucchini and chicken broth. Cover and simmer 15 minutes. Puree and return to sauce pan. Add seasonings and cream. Heat through, but DO NOT BOIL.