Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Zucchini and Butternut Squash Soup

A smooth vegetable soup combining roasted butternut squash with zucchini, leeks, carrots and onions. Slowly sweating the vegetables develops their sweetness, while coriander and white pepper provide subtle seasoning. A dollop of yogurt makes a nice finishing touch.

Zucchini and Butternut Squash Soup

Servings: 6–8
Prep Time: About 25 minutes
Cook Time: About 45 minutes

Ingredients:

  • ¼ cup (½ stick) unsalted butter, or half butter and half margarine
  • 8 ounces leeks, white parts only, well washed and coarsely chopped (about 2 cups)
  • 4 ounces onions, coarsely chopped
  • 3 ounces carrots, grated (about 1 cup)
  • 1 small garlic clove, cut into several pieces
  • 1 teaspoon granulated sugar
  • ½ pound butternut squash, split and seeded, cut surface rubbed with a little butter
  • 1 pound zucchini, trimmed and cut into large rounds
  • 5 cups chicken stock, divided
  • Generous ¼ teaspoon white pepper
  • 1 teaspoon salt
  • Scant ¼ teaspoon ground coriander
  • Plain yogurt, for serving, optional

Instructions:

  1. Preheat the oven to 375°F.
  2. Melt the butter in a large, deep pot with a tight-fitting lid.
  3. Add the leeks, onions, carrots and garlic and toss well to coat with the butter.
  4. Sprinkle the sugar over the vegetables and cover tightly. Sweat over the lowest possible heat for 20 minutes, taking care not to let the vegetables burn.
  5. Meanwhile, place the butternut squash cut-side up in a foil-lined pie pan. Bake for 30–40 minutes, or until fork-tender.
  6. When the vegetables in the pot are tender, add the zucchini, 2 cups of the chicken stock, white pepper, salt and coriander.
  7. Cook uncovered over medium heat until the zucchini is very soft, about 10 minutes.
  8. Transfer the vegetables and cooking liquid to a food processor or blender.
  9. Scoop all of the cooked flesh from the butternut squash and add it to the vegetable mixture.
  10. Purée until completely smooth.
  11. Return the purée to the pot and stir in the remaining 3 cups chicken stock.
  12. Heat gently until hot and adjust the seasoning if necessary.
  13. Ladle into bowls and, if desired, finish each serving with a dollop of yogurt.

Tip: Your original ingredient list appears to have been corrected from 1½ pounds to ½ pound butternut squash. I have used your corrected ½-pound amount here.

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