The soup:

Roasted maybe 7 cloves of garlic on 400 for about 20 mins
Coarse chopped one whole bell pepper, some onion, 1/2 a potato and some squash
Once the garlic was done, heated some olive oil in a pot with sea salt, fresh black pepper, paprika and some cayenne
Coarse chopped the garlic, then threw everything in the pot and let it sauté for about a minute
Then I added maybe 1/2 a box (can you tell I measure nothing?) of low-sodium chicken stock and a splash of goat milk. I don’t know why. Don’t people sometimes add milk to soups?
3 fresh basil leaves (from yesterday’s bounty) and 1/2 of a bay leaf (because I don’t understand them but think you’re supposed to use them)
Let it come up to boil before reducing to a simmer
It was missing something when I tasted it so I added some ground chipotle, just a dash, and some hot sauce
Covered and let the whole thing cook about 15 mins or so

The muffins:

1/2 c. butter, softened
3/4 c. granulated sugar
1/2 c. brown sugar
2 eggs
1/2 tsp. vanilla
2 med. bananas, mashed
1 c. grated raw squash
2 c. all-purpose flour
1/2 tsp. baking soda
however much baking powder was left, maybe a tsp or so
1/2 tsp. salt
1/4 c. flax seeds

Cream the wet, add the dry. Oven on 350, about 20-25 minutes, made 16 muffins.