Vermont Summer Zucchini Soup - cooking recipe

Ingredients

4 cups cubed zucchini
1/2 onion, chopped
1 chicken flavored bullion cube
3 cups water
2 tablespoons butter
1 tablespoon salt
1 dash pepper
1/4 cup half-and-half

Preparation

Add cubed zucchini, water, onion, and bullion cube to pot.
Bring to a boil and lower heat to simmer.
Cook 15 minutes or so until the zucchini is tender, nearly mushy.
Turn off heat.
Using a hand blender, puree soup until smooth.
Add half and half, butter, salt and pepper.
Correct seasoning.
Serve and enjoy.