So I recently decided to start using Basis Foods for my produce, after having been introduced to them at a recent visit to the New Amsterdam Market. I’ve only tried them once, but so far I am quite impressed. They brought me a big bag of produce straight from the farms — both fruit and veggies — as well as eggs, cheese, and bread. My only complaint is that two of the eggs were broken when the delivery arrived but really, everything else has been so fabulous that I can’t complain too much. Their friendly service, reliability, and of course the yumminess of all the goodies they brought me really do make up for a couple of broken eggs.
Speaking of those goodies… one of the things in this week’s delivery was buttercup squash, which I had never heard of before. I consider to be quite a food connoisseur so I of course had to do some research. I do love squash, so I knew this was the perfect challenge! After viewing and subsequently drooling over a plethora of recipes online when I should have been writing my thesis, I decided that I was going to take bits and pieces from various recipes and make up my own recipe. The delivery also included Russian Red kale (another yum!) and so I knew I wanted to include that. Here is what I came up with. 
Ingredients:
- 3-4 tablespoons olive oil
- 3 cloves of garlic — minced
- 1 leek — quartered lengthwise, cleaned, and then chopped (most people use only the white part but I used it all!)
- 1 jalapeno pepper — seeded and minced (reduce this if you don’t like kick, or substitute cayenne pepper if you don’t have access to jalapenos)
- 1 bunch leafy Red Russian kale — cleaned, tough stems removed, and chopped roughly (you can use any other kind of kale you have, of course)
- 3 medium carrots — peeled and chopped roughly
- 1 buttercup squash — peeled, seeded, and cut into 1-inch cubes (the peeling is tricky; use the sharpest knife you have and be careful)
- 3 cups vegetable broth (if you prefer a richer broth, use chicken; I used 3 cups of vegetable broth and ended up adding 1 cup of water also)
- cracked or freshly ground black pepper to taste (about 1/4 tsp)
- 1/2 teaspoon salt, or add to taste
- 4 tablespoons cream cheese (can substitute sour cream, or omit altogether if you want a vegan recipe)
- cilantro — chopped for garnish
In a large, heavy saucepan, heat olive oil over medium heat. Add garlic, jalapeno pepper, and leeks; saute until leeks are translucent and fragrant. Add kale. Saute over medium heat until kale is wilted and soft; about 3-5 minutes. Add carrots; allow them to saute over medium heat for 5-7 minutes. Add squash, broth, and black pepper. Bring to boil then reduce heat low or medium low and allow to simmer, covered, for 20-30 minutes.
After 20 minutes check to see consistency. By this point the squash and carrots should be soft enough that you can crush them with the back of a spoon. If they are not yet soft enough, return the cover and give it another 5-10 minutes. When squash and carrots are completely soft, remove from heat and puree in batches, or with an immersion (stick) blender. Add additional stock or water if consistency of soup is too thick, and adjust seasonings at this point (check — if you add more stock or water you may need to add salt at this point). Return to heat and heat soup until it is warm again. Serve each portion warm in a bowl with a dollop (1 tablespoon) of cream cheese or sour cream (optional) and a half-tablespoon of cilantro as garnish. Serves 4-6