Don't let the amount of garlic scare you, this comes out with a nice but not overpowering garlic flavor which pairs wonderfully with the zucchini.
This soup is delicious as soon as it's made but it's so much better the next day!
Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on low heat for about 20 minutes, or until the onion is soft and translucent. Don't let the garlic brown.
Add the zucchini to the onions and garlic and cook until it begins to soften, about 10 minutes.
Add the chicken broth and bring to a low boil. Reduce heat and simmer at a medium-low heat for 45 minutes.
Remove from heat and blend zucchini with an immersion blender until creamy. You can also transfer, in batches, mixture to a blender to puree. Let mixture cool a bit before blending in mixer and only fill blender 1/2 full per batch.
Add ginger, white pepper, and creole seasoning. Taste before adding salt, it may not need it.