Roasted Butternut Squash Soup

The Spouse dislikes butternut squash (well, ok, most squash) but I convinced him to let me grow some in the garden this year.

There are thousands of recipes for this online. This version is my own. Admittedly, one can create only so many variations on a theme. But this is the only version my husband will willingly consume. I think it's the vermouth. ;)

Roasted Butternut Squash Soup
1 medium butternut squash, peeled and deseeded, cut in half lengthwise
spray olive oil
Portuguese sea salt
fresh ground pepper

Preheat oven to 400 degrees F. Coat a roasting pan with spray olive oil, place halved squash on it. Coat squash with spray oil. Lightly season with salt and pepper. Roast in oven for approximately 20 minutes or until squash is tender. Cut squash into 1" cubes.

Note: You can reserve the seeds and toast them to serve as a garnish.

3 cups leek, coarsely chopped
olive oil
1 bay leaf
3/4 tsp lavender infused fleur de sal
5 cups organic low-sodium vegetable or chicken broth
1/4 cup of sweet vermouth
Roasted butternut squash

In a large stock pot, sautee leeks in olive oil until tender. Add broth, bay leaf, salt, vermouth and squash. Bring to a boil, reduce heat and simmer 12-15 minutes. Let cool. Puree soup in batches. Rewarm over medium heat.

Top with toasted seeds, if desired.