Zucchini and Butternut Squash Soup
  • Cooking Time: 50 minutes
  • Servings: 6-8
  • Preparation Time: 15-20 minutes
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 cups coarsely chopped, well washed leeks (white part only)
  • 4 ounces coarsely chopped onions
  • 3 ounces grated carrots (about a cup)
  • 1 small garlic clove, cut into several pieces
  • 1 teaspoon sugar
  • 1 butternut squash, split and seeded, the cut side rubbed with a
  • little butter
  • 1 pound trimmed zucchini, cut into large rings
  • 5 cups rich Chicken Stock
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  • Scant 1/4 teaspoon ground coriander
  • Yogurt (optional)
  1. Preheat Oven to 375 degrees.
  2. Place butternut squash in a foil-lined pie pan and bake until fork-tender, about 30-40 minutes.
  3. Melt butter in a large, deep pot with a lid and add leeks, onions, carrots and garlic. Toss well, then sprinkle sugar over all and cover tightly. Sweat over the lowest possible heat for 20 minutes. Do not allow to burn.
  4. When the vegetables in the pot are cooked, add the zucchini and 2 cups of the stock plus the white pepper, salt and coriander. Cook uncovered, over medium heat until zucchini is very soft, about 10 minutes. Transfer vegetables and liquid to a food processor. Scoop out the pulp of the squash, making sure you get it all, and add to processor mixture. Puree everything together and return to pot. Stir in the balance of the stock and heat. Correct seasoning if necessary. Serve with a dollop of yogurt on top of each serving, if desired.
Many combinations of summer vegetables work well when pureed together. One of the best flavor combinations is the slight sweetness of butternut squash when added to zucchini.