There is nothing better than making home made soup on a cold, rainy Autumn Midwestern day. A roasted butternut squash is prettier than all the fall foliage. It’s like Fall in a bowl….

1 large butternut squash (an hopefully someone can gift you with a lovely home grown one)

4 tablespoons butter (you can do without this, but it does add a rich, creamy finish)

salt and pepper to taste

1 tablespoon EVOO (extra virgin olive oil)

3 leeks (white and tender part only), thinly sliced

4 tablespoons fresh ginger (peeled and grated)

1 teaspoon curry powder

1/2 cup dry white wine (chardonnay or Savingnon Blanc work well…buy the oak leaf 1.99 bottle)

6 cups water

1 cup coconut milk

2 tablespoons vegetable bullion or chicken bullion

1 small bunch of thyme (tie with cooking twine so you can remove it easily)

fresh nutmeg (optional)

Hickory maple salt (optional)

Preheat oven to 350 degrees. slice the squash in large slices. spoon out seeds. lay out on baking sheet and spray with coconut cooking spray. finish with a nice kosher salt. Bake in oven for app 1 hour and 15 minutes until soft and luscious.

Meanwhile, in a large soup pot, melt the butter, and olive oil. add the leeks, ginger and curry and cook over low heat until lightly browned. add the wine and cook until evaporated.

Let squash cool, then peel (like and apple) with a knife. chop. add to the leek and broth mixture. add coconut milk, water and bullion and cook over low heat for 15 minutes. Remove thyme.

blend smooth with an immersion blender. If you don’t have one. add to the blender in potions that will fit. blend until smooth.

Serve with fresh nutmeg and a nice hickory, Maple salt, pairs with Chardonnay or a light Pinot Noir. Enjoy with people you love…. and a nice fire…..because really you wouldn’t want it any other way!!