Pour water into the stewpan, cover with a lid and set to heat. We rinse the squash under running water, cut off damaged places and tips. Dice the flesh.
Send zucchini to boiling water, bring to a boil and reduce heat. Cook vegetables for 8-10 minutes until half cooked. Cut 2 cream cheese into a small cube. We send it to zucchini and mix. Let the soup boil for another 5-7 minutes so that the cheese is completely melted.
Remove the stewpan from the stove. Grind the contents to smooth mashed potatoes using a hand blender. Return the stewpan to the stove. Add salt and ½ tsp. nutmeg. Peel 3 cloves of garlic, pass through a press. Add the garlic to the soup, mix and warm for another 2 minutes.
Serve the soup hot. Garnish with chopped parsley. Bon Appetit!