Creamy Coconut Zucchini Soup

Wanted to try something different tonight.  Ran across a basic coconut zucchini soup recipe and modified it to suit me.  This turned out to be quite tasty.

Ingredients:
1 tbsp butter
1 large onion (finely chopped)
4 cloves garlic (more or less to taste)
4 cups zucchini (grated)
2 tsp salt
1 tsp pepper
4 cups chicken broth (or vegetable broth, if preferred)
1 13.5 oz can coconut milk (Thai Kitchen brand)*
1.25 tsp red pepper flakes

* I normally don't specify a brand because everyone has their own preference.  However, I've discovered that there is a wide range of differences in taste and consistency between different brands of coconut milk.  So, I thought it best to specify the brand I used because using a different brand could alter your results.
Directions:

1. Saute onion, garlic, and zucchini in butter until onion and zucchini are softened.

2. Season with salt and pepper

3. Add broth and bring to a boil. reduce heat and simmer for 10 minutes

4. Puree solids in blender and return to broth.  Stir to mix.

5. Add coconut milk and stir to mix.

6. Add red pepper flakes to taste