Step 1
Heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the onion and garlic and sauté for 5 minutes or until soft.
Step 2
Add the zucchini and stock and bring to a gentle simmer. Cook for about 10 minutes, partially covered, until the zucchini has softened but still holds its shape.
Step 3
Add the sour cream and basil and use a stick blender to blend until the soup is a smooth consistency. Season with freshly ground black pepper and salt to taste.
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