Butternut Squash and Leek Soup

Yum, Yum, Yum, Yum…Yum. Eating healthy never tasted so good. Were we just starving last night or was this a great combination? I’ll try it again next week and see. It began with a goal of healthy meal planning. After a season of not going to the grocery store on a regular basis with a 6 day meal plan, I am determined to get back on track. 1 beef, 1 pork, 1 chicken, 1 fish and 2 veggie meals. This was supposed to be one of my veggie meals but I forgot to replace the chicken stock with vegetable stock. So close… The original recipes of Butternut Squash and Leek Soup and Roasted Cauliflower called for fresh thyme. But as I searched my refrigerator I realized that I only had rosemary. So good – I’ll always use rosemary in the future. And I got double duty out of my rosemary by using it to infuse the soup and then chopping it up and including it in the Roasted Cauliflower.

Butternut Squash and Leek Soup
(adapted from Food and Wine Magazine)

4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped (I only had one large leek, so I added a sweet onion, chopped)
3 fresh rosemary sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth, or vegetable stock
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
About 3 tablespoons chopped chives (optional)

Directions
Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and rosemary and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the rosemary sprigs after about 20 minutes and reserve for the Roasted Cauliflower.

Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.

To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream and 1 teaspoon chives


To Make Ahead
The recipe can be prepared through Step Three up to 2 days ahead. Reheat the soup before proceeding.

Roasted Cauliflower

(adapted from Television Food Network

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh rosemary leaves, reserved from Butternut Squash and Leek Soup

Directions
Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.