Zucchini and Butternut Squash Soup

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Lynda Mitchell

Ingredients

1/4 cup margarine (soy-free and dairy-free as needed)

8 oz (about 2 cups) leeks, coarsely chopped

4 oz (about 1 cup) onions, coarsely chopped

3 oz (about 1 cup grated carrots

1 small clove garlic, chopped

1 tsp sugar

1/2 lb butternut squash, split, seeded

1 lb zucchini, sliced into rings

4-5 cups rich chicken stock

1/4 tsp white pepper

1 tsp salt

Directions

Melt butter in large deep pot with a lid and add leeks, onions, carrots, and garlic. Stir well, then sprinkle sugar over all and cover tightly. Cook over lowest possible heat for 20 minutes; do not allow to burn.

Place butternut squash into a microwave safe dish, add a little water, and cover with plastic wrap. Place in microwave and cook on high for 15-20 minutes until very soft.

When vegetables in the pot are cooked, add zucchini and 2 cups of the chicken stock, plus the white pepper and salt. Cook, uncovered, over medium heat until zucchini are very soft, about 10 minutes.

Transfer vegetables and liquid to a food processor. Scoop out the pulp of the squash, and add to food processor. Puree everything together, adding some of the remaining stock if necessary (you may have to do the processing in two or three batches), then return the pureed soup to the pot and stir to mix evenly.

Stir in remainder of stock until you reach the consistency you prefer and reheat. Correct seasonings if necessary.

Notes

The original recipe called for 1/2 lb butternut squash but I beleive I have been using one closer to a pound because I like a thicker consistency soup.

I found that if I use canned chicken broth it will be a blander soup than if I use a homemade chicken stock so you may have to adjust seasonings accordingly depending upon which you use.

For the leeks, use only the white part, washed.

Adapted from recipe from Soup Meals by Lee Bailey, as reprinted in New Woman magazine, July 1989.

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Courses Soups & Broths

Read it online: https://kidswithfoodallergies.org/recipes/zucchini-and-butternut-squash-soup/