Heat olive oil or butter in a large saucepan over medium heat.

Add the chopped onions and garlic, sautéing until translucent and fragrant.

Add chopped zucchini, potato, and corn kernels. Cook for 3–4 minutes, stirring occasionally.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes, or until vegetables are tender.

Remove from heat and let it cool slightly.

Blend the soup using an immersion blender or in batches using a countertop blender until smooth and creamy.

Return the blended soup to the pan and stir in milk. Heat gently over low heat without boiling.

Season with salt, pepper, and nutmeg. Adjust flavors as needed.