Zucchini and Butternut Squash Soup

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