zucchini soup

4 zucchini, unpeeled
3 potatoes, peeled and cubed
2 small onions, chopped
2 garlic cloves, chopped
salt and pepper to taste
1/4 tsp. dried thyme
garlic powder

Wash and cube zucchini. Heat a tsp. of olive oil in a soup pot. Saute onion and garlic until fragrant, about 5 minutes. Add zucchini and seasonings. Saute until zucchini begins to soften, stirring occasionally. Add potatoes and enough water to cover vegetables. Cover and cook for 30 minutes. Blend using an immersion blender. Serve with croutons.