In a large stockpot, heat butter and olive oil together. Add onions and cook until transparent. Add garlic and zucchini, stir and cook for 5 minutes. Deglaze the pan with wine and add salt and pepper. Once wine has reduced by half add stock and season. Bring to a boil and cook until zucchini is soft enough to purée. In a blender, Cuisinart or with a hand held buerre mixer, purée soup to desired consistency. Stir in cream and nutmeg, check for seasonings.Parmesan & Oregano Croutons
Preheat oven to 375°. Toss cubed bread with olive oil. Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt. Serves 8.