creamy zucchini soup

quick to make and a go-to dish to make for the kids.

creamy zucchini soup
makes 4 servings

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, thinly sliced
salt
Freshly ground pepper
1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
2/3 cup vegetable stock or low-sodium broth

In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

Working in 2 batches, puree the soup in a blender until it's silky-smooth (or use an immersion blender). Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled.