In a medium pan over medium-high heat, melt butter. Add onions, and cook until tender. Add zucchini and broth, bring to boil. Simmer until tender, about 15 minutes. Cool slightly, then puree in blender.
Return to the saucepan and stir in half and half. Reheat if necessary. Season with salt and pepper. Garnish with cheese, sour cream, and bacon for serving.
Notes
For freezing: make recipe up until the point that you puree the zucchini and onion mixture. Freeze puree flat in a gallon ziplock. Defrost when ready to use, then continue with the recipe.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/simple-creamy-zucchini-soup/