Spiced Winter Squash Soup

The original recipe for this warming winter soup from a delicious one made in the small, inviting kitchen of my Aunt Lis. She needed something to stave off a hungry lunch crowd while preparing Thanksgiving dinner for 22 (!!!). Enter a super easy squash soup that could be made ahead and kept warm in a crock pot, which freed up precious stove and counter space for the bigger feast that was to come.
A week later, I was looking for the perfect vegetarian soup to serve next to my favorite black bean and kielbasa soup at my sweet baby's 1st birthday party. A few cloves of roasted garlic and a dash of garam masala later I had the perfect recipe for a warm vegetarian soup on a cold December day.
Serve in deep bowls with warm, crusty bread spread with roasted garlic and butter.

INGREDIENTS:

• 2 T olive oil, divided
• 2 medium acorn squashes, halved
• 2 medium-large butternut squashes, halved
• 4-5 cloves garlic, unpeeled
• 2 T unsalted butter
• 2 medium leeks, cleaned and sliced (white/light green parts only)
• 5 cups water or chicken stock
• 1 1/2 tsp garam masala
• salt and pepper to taste
• 1/4 cup cream
• 1/2 tsp sugar

DIRECTIONS:
1) Preheat oven to 400 degrees.
2) Cut the squash in half, scoop out the seeds and place flesh side down on oiled baking sheet.
3) Place garlic on a small sheet of foil, cover with olive oil and wrap tightly.
4) Roast squash and garlic for 30-40 minutes or until squash is tender throughout and garlic is golden brown and fragrant.
5) In a deep sided pot, saute leeks in butter until translucent. Stir in water or stock, squash and garlic. Puree soup directly in the pot using a stick blender or blend in batches in a food processor/blender. Return soup to pot, stir in garam masala, sugar, salt and pepper to taste. Add more water/stock if necessary. Simmer over low heat until heated through and thick. Just before serving, stir in cream.