Bestest Soup Evah - Potato, Leek, Carnival Squash, Roasted Garlic Soup

I got 5 lbs of free potatoes from our local natural foods store, Cali's. They needed to be used up pretty quickly as they were already growing some eyes. I looked around the house to see what I had and came up with a potato, leek, carnival squash, roasted garlic soup. The recipe is below. It is for a Fagor pressure cooker at high altitude. For lower altitude, you probably will need less cooking time. You could also make this on the stove and cook for much longer. But, I think the pressure cooker is integral to get the creamy texture of this soup.

Creamy Potato, Leek, Carnival Squash and Roasted Garlic Soup

Ingredients:
2 carnival squash
2 heads garlic
olive oil, salt, pepper
1 T olive oil
2 leeks, white parts cleaned and sliced thin
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
a few cranks of pepper
1/4 c white wine
4 c water
2.5 lbs yukon gold potatoes (4 large), peeled and cut into 1.5" chunks
1/2 T olive oil
2 T fresh parsley
1 not-chicken bouillon cube
1.5 c soy milk
1/2 c Silk soy creamer
2 T Earth Balance margarine
salt and pepper, to taste

Heat oven to 400 degrees. Slice carnival squash in half and scoop out seeds. Rub the cut side with olive oil and place on a foil lined cookie sheet. Bake for 40-50 min, until tender. Meanwhile, remove loose paper from garlic, slice off the tops, and place in a foil packet. Pour about a tablespoon of olive oil over the garlic and sprinkle with salt and pepper. Seal up the foil packet and bake for 50 minutes at 400. Remove everything from the oven and cool for a while. When cool, scrape the squash insides into a bowl and squeeze out the garlic cloves into the same bowl. Set aside for later.

Using the brown function of the electric pressure cooker (or the stove top), cook the leeks in about a tablespoon of olive oil till tender. When leeks are tender, add the dried herbs and a few cranks of pepper. Cook for about a minute. Add the white wine and cook for another minute. Add 4 cups of water and the potatoes. Add 1/2 T olive oil to the top of the liquid to prevent potato foaming in the pressure cooker. Close lid and cook for 7 minutes (less at regular altitude). Quick release when done, and add the squash, garlic, bouillon cube, and 2 T fresh parsley. Close lid and cook for another 3 minutes. Quick release.

If your pressure cooker is non-stick, you might want to use a measuring cup to scoop the soup to another pot for this next step. Add the cream, soy milk, and margarine along with some salt and pepper. Use a stick blender to puree the soup. Add salt and pepper to taste. Serve with a soft roll and a big dinner salad.