2-4 cups shredded zucchini
1 medium sweet onion, chopped
4 cloves of fresh garlic, minced
4 oz. Neuftchatel (1/3 less fat cream cheese)
1/4 c. 1% or skim milk
2 1/2 cups low sodium chicken broth
1/2 c. butter, cubed
1/2 tsp. salt
1/2 tsp. pepper
1/2 T. – 1 Tbsp. fresh minced basil (minced in food processor) ( I used 1/2 ice cube serving of basil thawed from freezer)
1/4 tsp. nutmeg OR 1/2 tsp – 1 tsp curry powder depending on your taste preference
Sour cream and additional spice to taste for serving, if desired
In a large skillet or sauce pan, saute zucchini, onion and garlic in butter for 10-15 minutes until nice and tender. Add chicken broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir frequently. Allow mixture to cool so you can transfer it to the food processor.
Put 4 oz of cream cheese and 1/4 cup milk in food processor.
Transfer mixture to food processor. Process on high until smooth. Add in basil and pulse. Add salt and pepper and pulse. Transfer mixture back to pan. Depending on what you prefer, add nutmeg OR curry powder to taste. (I taste tested as I added this). I used curry and I LOVED it. Bring soup to boil and simmer uncovered until heated thoroughly. Garnish with sour cream if desired or additional spice.