Butternut Squash Soup


1 Large Butternut Squash 

2 Leeks, white part only
2 Medium Carrots
2 Stalks of Celery
2 Tablespoons of fresh minced Ginger
2 cloves of minced garlic 
1/2 stick of unsalted butter 
4 cups of Chicken Broth
Couple pinches of Cinnamon
Salt & pepper to taste

How to...

1.  Cut squash in half length wise and drizzle the flesh with EVOO, cinnamon, salt & pepper.  Place squash skin side up on a roasting sheet and bake at 375 degrees for 45 minutes (or until you can easily poke through the skin with a fork)

2.  Meanwhile, clean and dice leeks, carrots and celery.  Using your best soup pot, sauté leeks, carrots, celery, ginger and garlic in olive oil and butter over low heat  for about 5 minutes (or until tender).  Season with salt and pepper to taste and add the broth.  Bring to a boil, lower the heat to a simmer and cook for 10 minutes.    

3.  When squash is done and slightly cooled, scrape all the goodness out (no skin) and add it to the soup pot.  Simmer for another 10 minutes.  

4.  Using a hand held emulsion blender (a food processor or regular blender works just as well) puree all the ingredients until smooth.

5.  Top off with a little creme fresh and sprigs of thyme