Soup and Salad

BUTTERNUT SQUASH AND ROASTED GARLIC PURÉE

1 large or 2 small butternut squash, about 4 lb total weight

20 cloves garlic

4 tablespoons olive oil

¼ cup water

2 leeks, including tender green parts, finely chopped

5 cups vegetable stock---but it already made

Salt and freshly ground white pepper

2 tablespoons finely chopped chives or fresh flat-leaf (Italian) parsley

Preheat the oven to 350˚ F.  Cut the squash in half lengthwise and remove the seeds and any fibers left.  Carefully remove the peel and cut the flesh into slices 1-inch thick.

In a roasting pan, combine the squash and garlic cloves.  Drizzle with 2 tablespoons of the oil andtoss until well coated.   Pour in the water.  Roast., stirring occasionally, until the squash and garlic are soft and golden, 50 to 60 minutes.  Add a bit more water if the squash begins to scorch.  Remove from the oven and set aside to cool slightly.

While the squash and garlic cloves are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons oil.  Add the leeks and sauté until golden brown, 12-15 minutes.  Set aside.

In a blender, in batches, combine the roasted squash, garlic and leeks with 1 cup of the stock. Purée until very smooth, about 1 minute

Transfer the squash purée to a large saucepan.  Stir the remaining 4 cups stock and bring to a simmer over medium heat.  Season to taste with salt and white pepper.

Ladle the soup into warmed bowls and garnish with the chives.

Serve immediately.

Makes 4-6 servings.

Salad from Jenna

Spring Mix

Extra baby spinach

Dried cranberries

Melody Mix—Trader Joe’s

Almonds/walnuts candied

Girard’s Raspberry dressing

Blue Cheese or Feta

Apples (tart)