Zucchini Bisque

4 medium zucchini, shredded
1 medium onion, chopped
1/2 cup butter, cubed
2-1/2 cups chicken broth
1 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon minced fresh basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Sour cream and additional nutmeg, optional

In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.

Transfer to a food processor or blender; cover and process on low until smooth. Return to the pan. Stir in the cream, salt, basil, pepper and nutmeg. Bring to a boil.

Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Garnish with sour cream and additional nutmeg if desired. Makes 6 servings.