Well I have lots of courgettes and I was looking through a Rosemary Conley cookbook and found a recipe for Courgette and Basil Soup, so thought I would share it with you;
2 medium onions chopped
2 cloves of garlic, crushed
1 pint of vegetable stock
2 bay leaves
1/2 pint skimmed milk
salt and pepper
approx 20 fresh basil leaves
So, first of all top and tail the courgettes and roughly chop. Place them into a large pan with the other ingredients, except the milk and basil. Bring the pan to the boil then reduce the heat and simmer for about 15 - 20 mins until the veg is soft.
Allow the soup to cool slightly and then liquidise in batches until smooth, adding a little milk and a few basil leaves to each batch
Return the soup to the pan and season to taste.
You can adjust the consistency of this soup by adding more or less milk, depending on how thick you like it.
You could of course add any veg that you like to the soup, not just courgettes.
This soup also freezes well so is a good way of preserving your courgettes to enjoy in the winter months.