Roasted Butternut Squash Soup

 Ingredients

• 1 large butternut squash, cubed
• 2 1/2 cups cubed potatoes (2-3 potatoes depending on size)
• 3 tablespoons olive oil
• 1 1/2 teaspoon salt
• 1 teaspoon pepper 
• 4-5 sprigs of thyme, plus 1 teaspoon 
• 2 tablespoons butter or margarine
• 1 cup chopped onions
• 1 cup thinly sliced celery
• 1 cup cubed carrots
• 1 cup chopped leek
• 1 1/2 teaspoons turmeric
• Cayenne
• Pepper and Salt to taste
• 1 quart veggie stock

Instructions

1. Toss butternut squash and potatoes with 2 tablespoons of olive oil, salt, and pepper. Lay out on a baking pan and snuggle in some fresh thyme. Roast at 400F for 25 minutes. 
2. Heat remaining olive oil and butter in a large pot over medium heat. Once melted, add onions, celery, carrots, and leeks. Cook until soft- about 10 minutes. Season with thyme, tumeric, salt and pepper, and a dash of cayenne. 
3. Add squash and potatoes and pour in veggie stock. Simmer for about ten minutes. 
4. Blend it up! Transfer to a blender or use an immersion blender and work it until creamy. 
5. Serve and garnish with thyme. 

Make soup. Not war.