Squash Roasted Garlic & Leek Soup

Joy’s Butternut Squash Roasted Garlic and Leek Soup

1 large butternut squash, chopped into cubes
4 tablespoons unsalted butter
4 tablespoon olive oil...
4 large leeks, white and tender green parts, coarsely chopped
1 bulb of garlic
7 fresh thyme sprigs
4 cups organic free range chicken broth
1/2 cup dry white cooking wine
salt & pepper to taste
1/2 cup plain full fat Greek yogurt
3 tablespoons chopped chives

INSTRUCTIONS
Preheat the oven to 350°. Place the cubed squash (I leave the skin on) in a covered baking dish with a drizzle of olive oil & some salt & pepper and place in the center of the oven. Pop out all the garlic cloves from the bulb and place in a small bake-proof dish. Cover with a couple tablespoons of olive oil and stir to coat. Place next to the squash in the center shelf of the oven. Bake for 40-50 minutes until soft when poked with a knife (stirring half way through). The garlic is done when it is slightly toasty brown on the outside and soft in the middle.

For an extra treat: I like to mix the separated squash seeds with a little olive oil & salt, lay them flat on a baking sheet & add to the oven for about 10-15 minutes until lightly golden, then remove and snack on while cooking

Remove outer leaves from the leeks and slice in half lengthwise. Soak in cold water and clean between leaves to remove all grit. Trim off the root ends and dark green tops. Melt butter in a large skillet over medium heat. Add the leeks to the pan and arrange cut side down in a single layer and add thyme sprigs. Cook until softened and light golden, about 4 minutes. Turn the leeks and cook on the other side until softened, moving them around gently with a spatula to separate. Season them with salt and pepper. Turn the leeks again and peel off any papery outer layers and discard. Add ½ cup chicken stock and ½ cup white wine, bring to a boil and then reduce heat and simmer covered for another couple of minutes. When the leeks are tender and translucent looking, they are done. Set them aside and chop them coarsely once they are cool enough to handle. Scrape off the thyme leaves from the tough stems and set aside to add to the soup pot.

In a large pot add baked squash, finished leeks (chopped up), thyme, roasted garlic cloves, and the rest of the chicken stock. Simmer over medium heat for 10 minutes. Use an immersion blender to blend all the ingredients into a smooth consistency. Salt and pepper to taste. Serve hot with a dollop of Greek yogurt and a sprinkle of chopped chives.

Let me know how you like it!