1 large butternut squash, peeled, seeded and cut into 1" pieces
3 medium leeks, cleaned and sliced
4 garlic cloves, chopped
2" ginger, grated
1 tablespoon honey
2 teaspoons balsamic vinegar
1 teaspoon cinnamon
3 tablespoons fresh rosemary, minced
2 tablespoons vegetable oil
1 tablespoon olive oil
2 tablespoons butter
3 cups vegetable stock
salt and cracked black pepper to taste
Mix squash with rosemary, vegetable oil, vinegar, cinnamon, honey, salt and pepper. Bake on foiled baking sheet in single layer for 30-45 min until soft.
Sautee leeks in butter and olive oil over low heat. Lightly salt and pepper. After 5 min, add garlic and ginger. Cook until soft (5-10 min).
Add cooked squash and vegetable stock. Process with stick blender until smooth. If feeling decadent serve with dollop of sour cream, toasted sunflower seeds and a glass of cold pinot grigio.