fall harvest - squash and leek soup

Even though I currently live in Texas and the outside temperature hasn't dropped below the mid 80's, I still have a craving for all the goodness that the fall season brings.  This soup was just the thing to satisfy that craving.  Keep in mind that any type of squash can be used.  I just so happened to have acorn squash on hand.  Easy, nutritious and delicious!

Serves 4 -6

2 medium acorn squash peeled, seeded and diced into 3/4 inch cubes
2 leeks sliced thin
1 head of garlic (cut off 1/4 inch of the top tips of the cloves, exposing each clove)
3 cups of low sodium vegetable or chicken broth
1 tbs coconut oil (olive oil would be fine too)
salt and pepper to taste

Preheat oven to 350.  Remove the outer skin of the garlic and place the whole head onto a piece of foil and make a tent around it.  Bake for 50 minutes.  Let cool for at least 5 minutes before you handle it.

Heat the oil over med-high heat, add the sliced leeks and saute' for 7-8 minutes, then add the cubed squash and the roasted garlic and saute' for another 2 minutes.  Next, add the broth.  Stir and season with a few shakes of salt and pepper.  Simmer for 20 minutes or until the squash is tender.  Remove from heat and carefully ladle the soup into a blender or food processor two cups at a time, and pulse until smooth.  Make sure you lift off the steam cap and aways place a kitchen towel over the top of your blender to protect you from potential burns.  Continue to puree in 2 cup batches, season with salt and pepper as desired.  Garnish with a dollop of soft goat cheese or greek yogurt and pecans.  Enjoy!

Shannon Marie