Heat the Salute Santé! Basil Grapeseed Oil in a sauté pan over low to medium heat.
Sauté the onions and garlic in the basil grapeseed oil until translucent. Be careful not to burn the garlic
Add 1 quart of water or vegetable stock to the pan.
Bring to a simmer and cook for 10 minutes.
Add the zucchini slices and bring to a boil.
Simmer for 20 minutes.
When the soup is cooked, remove it from the heat and let cool.
Transfer the soup to a blender or use a hand mixer to purée.
Add the fresh basil and blend.
After puréeing, return the soup to low heat.
Stir in the 1/4 cup cream (optional).
Allow the soup to remain on low heat, stirring occasionally, as you make the squash blossom croutons.