Roasted Garlic & Butternut Soup

This is my own recipe. I always make too much!

Recipe courtesy of iVillage member canarybird

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Ingredients

1 1/2 pounds butternut squash (after baking there should be about 2 cups of mashed squash)		2 - 3 cups chicken or vegetable broth
1 large Spanish onion, peeled and cut into 8 chunks		3/4 cup (200 ml) light cream or half & half
1 medium leek, washed and chopped, including best-looking top green leaves		Fresh ground black pepper and salt to taste
1 teaspoon cumin		Homemade garlic croutons (optional)
1 unpeeled head garlic, sliced across the top to expose the cloves

Total:

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1
For this recipe, you'll need an oven or toaster oven and roasting pan or tray, frying pan and lid, blender or food processor, and a large heavy saucepan with lid.
2
Preheat oven or toaster oven to 300 degrees F.
3
Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hour or until all is golden and tender, including garlic.
4
Clean and chop leek, including top green leaves. Saute in a little oil in frying pan for 5 minutes. Then add 2 cups of chicken broth, turn the heat down and simmer with lid on until tender, about 12 to 15 minutes.
5
When the butternut squash is cooked, scrape the flesh from the skin and place in a food processor along with the onion, cumin and some pepper. Squeeze the garlic cloves -- which should be soft and buttery -- from their skins and add to food processor.
6
Add some of the remaining chicken broth and process to a puree. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed.
7
Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency. Add the cream, reserving 2 tablespoons for swirling as a garnish when served. Check the seasoning and add salt and pepper as needed.

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