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Zucchini And Butternut Soup

a great flavor combination


  • ¼ c (1/2 stick) butter, or half butter and half margarine
  • 8 oz coarsely chopped, well-washed leeks (white part only) (about 2 cups)
  • 4 oz coarsely chopped onions
  • 3 oz grated carrots (about 1 cup)
  • 1 small clove garlic, cut into several pieces
  • 1 tsp sugar
  • 1 1/2-pound butternut squash, split and seeded, the cut surface rubbed with a little butter
  • 1 lbs trimmed zucchini, cut into large rings
  • 5 c rich Chicken Stock
  • Generous 1/4 teaspoon white pepper
  • 1 tsp salt
  • scant 1/4 teaspoon ground coriander
  • Yogurt (optional)

Chicken Stock:

  • 3 lbs chicken wings, legs, backs or other bones
  • 1 medium veal knuckle, cracked
  • 4 qt water
  • 3 large carrots, scrubbed and cut into large rings
  • 3 large onions, peeled and cut in half
  • 2 medium leeks, carefully washed and cut into large rings
  • Several large shallots, peeled but left whole
  • 1 large bay leaf
  • 8 parsley sprigs
  • 8 large ribs celery with tops, broken into large pieces
  • 1 tsp dried thyme
  • 1 tbsp salt
  • 2 tsp freshly ground black pepper
  • 1 whole clove


  1. Preheat oven to 375 degrees.

  2. 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.

  3. Place butternut squash in a foil-lined pie pan or glass baking dish 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. Transfer vegetables and liquid to a food processor. Scoop out the pulp of the squash, making sure you get it all, and add to the processor mixture.

  5. Puree everything together and return to pot. Stir in balance of the stock and heat. Adjust seasoning if necessary. Serve with a dollop of yogurt on top of each serving, if desired.

Chicken Stock:

  1. Select a stockpot large enough to comfortably hold all the above ingredients. Place the chicken, veal knuckle, and water in pot and bring to a boil. Skim foam, and add all the other ingredients. Bring back to a boil and reduce to the lowest possible heat; you want this to be barely simmering. Continue cooking for about 2 ½ hours, skimming occasionally as necessary.

  2. Strain the cooked stock through a damp cheesecloth-lined colander. Discard all solids. Cool and refrigerate the stock. When fat has congealed on top, remove and discard it. The stock may be used as is or frozen.

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