UPDATE: more here!

Here’s the basic idea:
• garlic (either a whole head or some minced garlic from a jar)
• olive oil (just a bit for sautéing your leeks)
• 3 or 4 leeks, sliced
• 1 or 2 butternut squashes
• 2 cups water
• 2 cups vegetable broth
• black pepper

Since I took these photos, I followed my cousin’s suggestion to roast the squash before peeling and chopping it, and it’s much easier on the hands that way! So, here’s how to start: Cut your squash lengthwise and put it on a sheet and bake it in a 350° oven for an hour or so. Throw a head of garlic in there while you’re at it (wrap it in foil and if you want, give it a splash of olive oil), and let it roast along with the squash — but cut the top off the garlic head first, to make it easier to pop the cloves out when it’s done. Or, alternatively, just peel and cube your squash and use some jarred minced garlic. Either way, it’s going to be yummy!

Once you’ve got your (either cooked or uncooked) squash cubed, slice up some leeks. You’ll want to discard the darker ends of the stalks (they’re tough), and then split them lengthwise before running them under some water to make sure they’re clean — dirt loves to hide between their layers! Once they’re washed, slice them up. Heat some oil in a large saucepan over medium-high heat, toss in the leeks and sauté for 5 minutes or so until they’re tender. Stir in the garlic, squash cubes, water, and the veggie broth and bring to a boil. Then reduce the heat, and let it simmer until the squash is tender (if your squash is already cooked, this won’t take long) and you feel like it’s all melded.

While it’s simmering, shake a bit of black pepper in there. The recipe also calls for salt, but I like to skip that — if it really needs some, it can always be added at the table. You could add your own flourish here as well if you’re feeling creative (a bit of nutmeg? some cayenne pepper? cumin?). Once everything is tender, smooth it all out with an immersion blender (or pour in batches into a regular blender) and voila! It’s soup! I sometimes like to add a bit of hot sauce to this soup at the table.

So, pretty easy, huh? And it’s very nutritious, without a lot of fat or calories. I used to make a butternut soup with heavy cream in it, but I like this version with the leeks so much better — it’s sweeter and much more versatile.

We had a nice, warm day at the beginning of the week and right now as I type this, I can hear the rumbles of a thunderstorm outside. I’m so happy that spring has finally settled into my little corner of the world, and I hope you’re seeing signs of it as well! Have a wonderful weekend (been to the Friday Ark yet?)!

• Gorgeous aerial nighttime shots of New York and Las Vegas!

• Best. Graph. Ever.

• Slow Money — how would the world be different if the money you spent (even just 1% of your assets) stayed in your local economy?

• The fun and the frightening!

• Food can be grown just about anywhere.

• Best spelling bee contestant ever — he’s awfully composed for someone so young!

• All of Popular Science is now online (137 years worth)!

• Are there any mammals in that sushi you’re eating?

• Google search suggestions.

Happy Friday (and Happy XiShun’s birthday), everyone! It’s the start of Spring Break here at Chez 10K, though there will no rest for the weary, unfortunately. Busy, busy, busy! As always, have a wonderful weekend and enjoy the Friday Ark!

Wordless Wednesday

• I love TED, warts and all (check out this TED Talk from (autistic) Temple Grandin… and speaking of autism…).

• Mark your calendar/save the date! Friday, March 26, 2010, 9pm: Jamie Oliver’s Food Revolution. I can’t wait!

• This is a great piece of flash fiction.

• Jon Stewart: CPAC, Ricky Gervais, Progressivism, Health Care, Bank of America!

• Bill Maher: Atheism, Health Care (with Chris Rock).