Ingredients

• 1/4 cup (1/2 stick) unsalted butter, or half butter and half margarine
• 8 ounces coarsely chopped (about 2 cups), well-washed leeks (white part only)
• 4 ounces coarsely chopped onions
• 3 ounces grated carrots (about 1 cup)
• 1 small garlic clove, cut into pieces
• 1 teaspoon sugar
• 1 1/2-pound butternut squash, split and seeded, the cut surface rubbed with a little butter
• 1 pound trimmed zucchini, cut into large rings
• 5 cups rich chicken stock
• 1/4 teaspoon (generous) white pepper
• 1 teaspoon salt
• scant 1/4 teaspoon ground coriander
• yogurt optional

Instructions

1. Preheat oven to 375 degrees.
2. Melt butter in a large, deep pot with a lid and add leeks, onions, carrots and garlic.
3. Toss well, then sprinkle sugar over all and cover tightly.
4. Sweat over the lowest possible heat for 20 minutes. Do not allow to burn.
5. Place butternut squash in a foil-lined pie pan and bak until fork tender, about 30-40 minutes.
6. When the vegetables in the pot are cooked, add zucchini and 2 cups of the chicken stock, plus the white pepper, salt and coriander.
7. Cook, uncovered, over medium heat until zucchini is very soft, about 10 minutes.
8. Transfer vegetables and liquid to a food processor.
9. Scoop out the pulp of the squash, making sure you get it all, and add to processor mixture.
10. Puree everything together and return to pot.
11. Stir in the balance of the stock and heat.
12. Correct seasoning if necessary.
13. Serve with a dollop of yogurt on top of each serving if desired.