(adapted from Skinnytaste)
3 medium zucchini, cut into 1-2 inch chunks
1/2 sweet onion, roughly chopped
4 garlic cloves
salt and pepper
32 oz vegetable broth
3 tbsp nonfat, plain greek yogurt
1. Place broth, zucchini chunks, onion chunks, and minced garlic into a large pot. Season with salt and pepper. Bring to a boil and then lower heat to a simmer and cover and cook for 20 minutes.
2. Pour mixture into a blender and blend until smooth. Pour back into the pot and stir in the greek yogurt. If the mixture is too watery, add about a tsp of cornstarch and stir until it thickens. Season with salt and pepper to taste.