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Zucchini And Butternut Squash Soup

Serves: 6-8

  • ¼ c. (1/2 stick) unsalted butter, or ½ butter & ½ butter
  • 8 oz. coarsely chopped, well washed leeks (white part only) (about 2 c.)
  • 4 oz. coarsely chopped onions
  • 3 oz. grated carrots (about 1 c.)
  • 1 sm. garlic clove, cut into several pieces
  • 1 tsp. sugar
  • 1½ lb. butternut squash, split & seeded, then cut surface rubbed with a little butter
  • 1 lb. trimmed zucchini, cut into lg. rings
  • 5 c. rich chicken stock
  • Generous ¼ tsp. white pepper
  • 1 tsp. salt
  • Scant ¼ tsp. ground coriander
  • Yogurt (optional)

  1. Preheat oven to 375 degrees. Melt butter in a large, deep pot with a lid and add leeks, onions, carrots and garlic.
  2. Toss well, then sprinkle sugar over all and cover tightly. Sweat over the lowest possible heat for 20 minutes. Do not allow to burn.
  3. Place butternut squash in a foil lined pie pan and bake until fork-tender, about 30-40 minutes.
  4. 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.
  5. 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.
  6. Puree everything together and return to pot. Stir in the balance of the stock and heat. Correct seasoning if necessary.
  7. Serve with a dollop of yogurt on top of each serving, if desired.