Creamy Buttercup Squash Soup
1 Red Dog Farm buttercup squash
1 lb. Red Dog Farm leeks, cleaned and sliced into 1/4 inch pieces
2 cloves of garlic, minced
3 Tbls. extra virgin olive oil
4 cups of vegetable or chicken broth
salt and pepper to taste
2 Tbls. of fresh sage, minced
optional shredded Parmesan or Romano cheese
Preheat your oven to 375 degrees. Carefully cut the buttercup squash in half. Scoop out the seeds and place face down on a baking dish- add 1/4-1/2 inch of water and bake until the squash is tender (about 40 minutes). Allow the squash to cool a bit before handling, then you can scoop the cooked flesh from the skin.
In a heavy-bottomed soup or sauce pan, heat the olive oil then add the garlic, leeks and sage. Cook until the leeks soften. Add the broth and the cooked squash. Bring the mixture up to a boil and then down to simmer for 30 minutes. Carefully blend the soup. Salt and pepper it to taste. Serve hot, topped with the shredded cheese if you like.