(Great soup in the morning for breakfast)

2 cups Zucchini, unpeeled and coarsely chopped
1/4 cup Onions, finely chopped
1 cup Chicken broth (or substitute vegetable broth)
2 T Butter (raw preferably - may substitute coconut oil)
1 cup Parsley, chopped
1/8 tsp Nutmeg

Cook zucchini and onions in chicken broth over low heat until tender. Add butter, parsley, and nutmeg. Let soup cool 2 - 3 minutes, then puree in blender on low heat speed. Serves 2.