Soups like this make for great leftovers. Not only do the flavours meld nicely overnight, but it also freezes really well.
While you can use any amount of zucchini you want for this soup, I use 3, usually weighing in around 1.5 lbs, when I’m making it for the two of us. The corresponding water amount is 3 cups. The ratio seems to work out to be about 1 cup of water per 8 ounces of zucchini. This ends up making about 3 servings of soup for us. For that amount of soup, I use about 1/4 teaspoon of freshly ground nutmeg and 1 ounce of cream cheese.