cilantro soup

This recipe is courtesy of Hank Goodman. Hank is not only a phenomenal potter but an excellent chef as well.

1 lb. zucchini (diced)
1/2 onion
6 cups chicken broth
1/2 stick butter (optional)
1 cup tightly packed cilantro
2 Tbs. cornstarch

Cook the zucchini, and onion in 6 cups chicken broth until the squash gets mushy. Throw in the butter too if you like. Cool off. Puree the zucchini, chicken broth mixture in a blender, along with 1 cup of tightly packed cilantro and the cornstarch. This may take several blender batches. Reheat, and salt to taste. Can be served with green chiles and queso panela chunks as garnish.