Zucchini Soup

1 medium onion chopped coarsely
1 clove garlic
¼ cup butter
6 medium zucchini chopped in one-inch cubes (approximately 3 cups)
½ cup beef or chicken broth
¼ teaspoon salt (sea salt or kosher salt are preferable)
dash of pepper
½ cup milk
½ cup cream
Instructions
Sauté the onion and butter until the onion is slightly transparent.
Add the zucchini and broth and simmer until squash is very tender (approximately ten minutes).
Puree in blender or food processor.
Add remaining ingredients. If serving warm, serve immediately. If serving cold, chill for several hours