Jan 28 - Butternut squash Soup w/ biscuits

Butternut Squash a la Carolyn  ( I came up with this to use up some vegetables I had around the house.)

3 leeks
1 tbl olive oil
1 butternut squash (approx 2 lbs)
1 russet potato
3-5 small red potatoes
4 cups of vegetable broth
1/8 tsp white pepper
1/2 tsp sage
1/8 tsp thyme
1/8 tsp black pepper
1/2 tsp salt or to taste
3 pinches of Emeril's essence (or to taste)
1 cup soymilk

Chop the white and light green parts of the leeks.  Brown in olive oil over medium heat in a large pot.  Add sage and white pepper.  Peel and dice potatoes and squash.  Add to the pot.  Stir and cook for about 5-7 minutes. Add thyme, black pepper and broth.  Heat to boiling.  Cover, turn down to low or med low and simmer for 25 minutes.  In batches puree in blender with soymilk.  Put back in pan to reheat or keep on low to serve.  Add pinches of Emeril's essence.

Biscuits:
Sift together in large bowl:
2 1/4 cups flour (combination of white and wheat is fine)
1 tbl baking powder
1/2 tsp baking soda
1/4 tsp salt
Make a well in dry ingredients and add
1/2 cup canola oil
3/4 cup of soy milk
Mix together and put on floured surface to knead 4-6 times.  press out and cut out biscuit rounds
Bake at 450 for 10-12 minutes.