Roasted Squash Soup
3 lbs. winter squash, halved and seeded
1 large leek, cleaned, halved, and thinly sliced
1/4 c. napa valley naturals olive oil
2 large garlic cloves, minced
4 c. pacific chicken stock
1 frontier bay leaf
3 fresh thyme sprigs
1/4 tsp. freshly grated frontier nutmeg
sea salt and black pepper to taste
Place prepared squash on an oiled baking sheet and bake in 350ºF oven until knife tender. Remove and cool.
Meanwhile, saute leeks in oil in a soup pot over medium-low heat until tender, about 2 minutes. Add garlic and cook for a minute. Add stock and herbs.
Bring to a gentle simmer and cook for 5 minutes. Discard bay leaf and thyme sprigs.
Scoop out squash and add to pot. Puree with immersion blender until smooth.
Add salt and pepper to taste.