Zucchini Soup with Cinnamon, Cumin and Goat's Milk

Original recipe calls for buttermilk, but I substituted goat's milk here and it's still very yummy. The fennel seed is a pivotal flavor here.

2 1/2 c veg broth (Imagine No-Chicken broth)
1 lb. zucchini, cut into chunks
1 T olive oil
1 small onion, chopped (1 c)
1/2 t minced serrano chile, or to taste
1/2 t whole fennel seed
1/2 t ground cinnamon
1 1/2 c goat's milk
Chopped cilantro or mint, for garnish
Kime wedges, for garnish

Bring broth to a boil in large saucepan over medium heat. Add zucchini, reduce heat to low, and simmer, covered, for 4 to 5 minutes, or until zucchini is barely tender and bright green. Cool.
Meanwhile, heat olive oil in skillet over medium heat. Add onion, serrano, fennel seed, cinnamon, and cumin, and saute for 7 to 10 minutes, or until onion is soft. Cool.
Place zucchini and onion miztures into blender and pulse until well chopped but textured. Transfer to bowl, stir in milk and season with salt and pepper. Chill at least 2 hours. Serve garnished with sprinkling of cilantro and lime wedges.

Serves 4