Wash zucchini and slice into thin slices; set aside.

Using a large skillet or a Dutch oven, melt butter over medium heat. Add zucchini, onions and garlic; sauté until soft but not browned (~5 minutes).

Add chicken broth and simmer for 15 minutes, or until vegetables are tender.

Using a stick blender, blend until smooth.

Add cream, salt and pepper; stir until well combined.

{Optional} Garnish with freshly grated Parmesan cheese before serving.