Roasted Buttercup Squash and Garlic Soup with Leeks, Rosemary, and Basil

So it turns out we have a slight change of plans for Christmas. We will not be going to Illinois for the holidays this year; we will be spending Christmas here in CoMo. Why you ask? Well, Brett and I don't really "believe" in credit cards (I imagine this hurts my dad since he works for MasterCard), we don't believe in buying things if you do not have the money and both think they are unnecessary temptations. We have only debit cards. Brett lost his debit card. When we went to report it lost yesterday, we were informed that my card (tied to the same account) would no longer work either and that it would be 7-10 business days until we get our new card. No big deal right? We still have access to cash, no biggie. Then it hit us - how are we going to rent a car?! Especially with it being the holiday season, you have to give some notice. After a little bit of sulking, it was determined that we wouldn't be able to go to Illinois, and thus I will also not be making the baked goods baskets I've been testing recipes for over the past couple of months. It is a bummer, but I am looking at the "silver lining", I get a few days off and get to relax at home with Brett. I also don't have to spend two whole days in the kitchen either.

Thankfully, soup and bread night was back on this weekend, and despite the baking I did, I still made time to make soup. We had a couple of buttercup squash in our closet that I have been eyeing for awhile, eager to try them out, so they were the base for this week's soup. I must say, I think aside from butternut, buttercup is now my second favorite type of squash (though delicata are starting to rival too) - they are so sweet, creamy, and they are not stringy at all.

This was an easy, creamy, and wonderful soup for a mild Mid-Missouri evening. Speaking of mild - it was a beautiful weekend; Sunday it was gorgeous, now there is ice on the ground, and snow coming down. Damn winter.















The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Roasted Buttercup Squash and Garlic Soup with Leeks, Rosemary, and Basil

2 medium buttercup squash, halved, seeds and "goop" removed *
1 bulb of garlic, top 1/4 inch sliced off +
safflower oil
a pinch of salt
3 leeks, sliced (white and light green parts only) +
2 cups plain hempmilk ++ (not local)
2 cups water
1 veggie bouillon cube
1 tsp dried rosemary + (not sure if this is local or not)
1 tsp dried basil
black pepper (to taste)
salt (to taste)

Preheat oven to 375.

Pierce squash in a few places, drizzle lightly with safflower oil. Place cut side up on a baking sheet.

Roast for 45 minutes.

Drizzle garlic bulb with a little oil and salt. Wrap in foil and place on sheet next to squash.

Roast for an additional 20 minutes. Allow squash and garlic to cool for a little while.

Meanwhile, heat a tablespoon of oil, Earth Balance, or water in a small skillet. Add the leeks and cook for 5-8 minutes.

Scoop squash out of the skin and add to a food processor, do the same to the garlic (they should slip right out of their skins). Add the leeks, hempmilk, water, veggie bouillon, and spices.

Blend until very smooth.

Transfer to a medium pot and heat through.

Serve with crusty (preferably local!) warm bread!

Song of the Day: "Shadow Ridge" Chris Thile (my favorite bluegrass song!)

Have a great day!

'Til next time.