1/2 cup shallots, chopped
1/4 cup green onions,sliced (use tops too)
2 garlic cloves,minced
4 zucchini medium (sliced)
1 cup potatoes, peeled and cubed
1 quart fat free chicken broth
1 1/2 teaspoons dried tarragon leaves
1/2 sliced green pepper
1/2 sliced red bell pepper
1 butternut squash
Freshly grated nutmeg

1. Spray large saucepan with cooking spray. Heat over medium heat until hot. Saute shallots, green onion, peppers and garlic for about 5 min. Add potatoand squash, saute 5-8 minutes longer. 2. Add broth and tarragon in saucepan; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes.3. Process soup in food pocessor or blender until smooth:return to pan. Season with salt and pepper.... add fresh grated nutmeg.

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