This combination of two colors of soup pureed together gives a spark to a bleak winter's day. Knowing it is low calorie makes it even better. If using a nonstick pan, the butter and oil can be omitted, but they do enhance it with flavor. -- Nathalie Dupree
2 tablespoons butter, olive or vegetable oil
1 medium onion, sliced
2 large garlic cloves, chopped
1 butternut squash, cubed
2 medium zucchini, sliced
2 cups chicken stock or broth, fresh or commercial
Freshly ground black pepper
Heat the butter or oil in a large pot. Add the onion and garlic cloves to the pan. Top with the squash and zucchini, cover, and cook over low heat until the onion is translucent and the squash and zucchini softened.
Add the chicken stock, bring to a boil, lower the heat, and simmer, covered, for 10 minutes until the zucchini is tender. Insert an immersion blender into the pot at the bottom. Lift slightly off the bottom and puree. If you don't have an immersion blender, transfer contents to a food processor or blender to puree.
Cool the pureed soup slightly. Season to taste with salt and pepper, and chill until ready to serve. To serve hot, bring back to a boil and turn down immediately.