Ingredients
1 pound zucchini, cut into 1/2-inch slices2 cups water1 medium onion, chopped1 teaspoon chicken bouillon granules1/2 teaspoon seasoned salt2 cans (one 12 ounces, one 5 ounces) evaporated milk1 tablespoon butter
Preparation
In a large saucepan, combine the zucchini, water, onion, bouillon and seasoned salt. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Cool slightly.
In a blender, cover and process soup in batches until pureed. Return all to the pan. Add milk and butter; cook and stir until better is melted. Serve immediately.
