Zucchini and Butternut Squash Soup

Zucchini and Butternut Squash Soup



¼ cup (1/2 stick) unsalted butter, or half butter and half margarine
8 ounces coarsely chopped, well-washed leeks (white part only) (about 2 cups).
4 ounces coarsely chopped onions
3 ounces grated carrots (about 1 cup)
1 small garlic clove, cut into several pieces
1 teaspoon sugar
1 ½ pound butternut squash, split and seeded, the cut surface rubbed with a little butter (that is ½ pound not 1 and ½ pounds).
1 pound trimmed zucchini, cut into large rings
5 cups Chicken Stock
Generous ¼ teaspoon white pepper
1 teaspoon salt
Scant ¼ teaspoon ground coriander
Yogurt (optional)

Preheat oven to 375 degrees.

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 minute. Do not allow to burn.

Place butternut squash in a foil-lined pie pan and bake until fork-tender, about 30 to 40 minutes.

When the vegetables in the pot are cooked, add 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. Purée 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

Serves 6 to 8.