2.5 # Winter squash
4 tbsp. Butter
One ea. White onion, diced – 1 1/2 cups
2 clove Garlic, smashed
1/2 ea. Leek, white, and light green, sliced half-moons
1 ea. Carrot, diced
1 ea. Small russet potato, diced
1/4 tea. Cardamom or cinnamon, ground
1/2 ea. Zest and juice of orange (optional)
4.5 cups Vegetable stock or chicken
1 tea. Salt
1/4 tea. White pepper, freshly ground
1/4 cup Whipping cream
Maple syrup
Half or quarter squash, depending on size, and remove seeds and membranes.
Place on baking pan and roast until tender and a little caramelized.
Once cool enough to handle, scoop flesh from the skin.
Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook for 10 minutes.
The onions should be slightly golden.
Add leek, carrot and cook 5 minutes.
Add potatoes, squash, cardamom, orange juice, and zest, and cook for 2 minutes.
Add 4 cups stock, salt and pepper. Simmer for 15 minutes.

Remove 1 cup of liquid.

Using a blender, puree soup till smooth. Add reserved liquid to achieve the desired consistency.
Strain through a fine mesh strainer, reheat gently with cream, and season.

May top with roasted squash seeds.

Roasted Winter Squash Soup