Roasted Butternut Squash Soup - butternut squash

Method

• Preheat oven to 450.
• In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
• Add the orange juice, dark brown sugar, and cinnamon stick.
• Cover and bake for 1 hour or until tender.
• Discard cinnamon stick, drain and set juice aside.
• In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
• Cook slowly over a medium flame, stirring frequently until very tender.
• Do not allow to color.
• Add 4 cups chicken stock or vegetable bouillon.
• Bring to a low boil.
• Add squash, but not the squash juice.
• Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
• Cool and puree with a hand blender until very smooth.
• Ladle puree into six warm bowls.
• Serve immediately.