Zucchini-Cream Cheese Soup Recipe

4 tablespoons butter
1/2 cup chopped onion
3 cups unpeeled chopped zucchini
1 teaspoon garlic powder
4 chicken bouillon cubes
8 ounces cream cheese
2 cups water

Melt the butter in a large skillet. Sauté the onions and zucchini in the butter until soft. Blend or process the vegetables with the garlic powder, bouillon cubes, and cream cheese. When very smooth, stir in the water. To serve hot, pour the mixture into a saucepan, and heat through. To serve cold, refrigerate soup for 3 hours.

Yield: 4 to 6 servings

Tips From Our Test Kitchen:
This soup offers a great way to use up some of that zucchini crop. Add a teaspoon of freshly ground black pepper or fresh lemon zest for extra zip.