Zucchini and Summer Squash Soup

1 pound small zucchini
1 pound small summer squash
1/4 cup butter
1/4 cup shallot, minced (can substitute onion)
2 cups chicken stock or canned chicken broth
2/3 cup whipping cream
1-2 dashes nutmeg
1-2 dashes cayenne pepper
salt to taste

Wash and trim the squash but don't peel. Cut into 1/4 - 1/2" pieces. Melt the butter in a skillet (don't brown), add the shallot and squash. Saute over medium heat for 5 minutes. Don't brown. Add chicken stock/broth and simmer for 10 to 15 minutes or until the squash is tender. Remove, drain the squash reserving the liquid. Cool slightly in another container (I use a 2 quart measuring pitcher). Puree the squash in a food processor or blender. Return the pureed squash to the pan and then add back the liquid. Return to the heat and add the nutmeg, cayenne pepper and whipping cream. Heat through but do not boil. Add salt to taste. Serve with grated cheese on top.
(Serves 4)

Contributed by Kathryn McCarrel