Ingredients
7 cups cubed Butternut Squash (1 medium)
1 cup chopped Leek (1 leek)
3 cloves Garlic or 1 Tbsp. chopped
1 cup Chicken Stock
3 Tbsp. Olive Oil
1/2 tsp. Curry
1/4 tsp. Red Pepper Flakes
Salt
Pepper
Sour Cream – Optional
❃❃Serves 4❃❃
Preparation
Preheat oven to 425, line a baking sheet with foil and spray with non-stick cooking spray.
Peel and chop butternut squash into large cubes.
Wash and chop leek into half-moons and chop garlic.
Roast Squash
Place on sheet pan, top with 2 Tbsp. olive oil and a pinch of salt and pepper. Mix thoroughly with your hands until all squash is coated then spread across sheet pan in an even layer. Roast squash until very tender where it can be pierced through with a toothpick. This will take about 20 – 25 minutes.
Cooking Soup
About 5 minutes before squash is done add 1 Tbsp. olive oil to a heavy bottomed pot over medium high heat. Add leeks and a pinch of salt and pepper. Start to soften leeks.
Add garlic, curry, red pepper flakes and butternut squash. Cook for a couple minutes until squash gets some color and the spices infuse.
Add chicken stock and then add entire mixture to the blender. Blend until smooth and return to pot to heat through. Add salt and pepper to taste and serve. Add a doll-up of sour cream on top if desired.