Cream of Zucchini Soup

Clean, chop and cook onion in butter until soft and transparent but not browned. Wash and slice zucchini. Combine onion, zucchini and chicken broth in large saucepan. Bring to boil simmer 15 minutes or until squash is tender. Add seasonings. Puree mixture in blender or food processor until smooth return to saucepan. Add half-and-half cream adjust seasonings to taste. Reheat but do not boil. Serve hot, garnished with shredded Cheddar cheese.

6 to 8 servings.