Roasted Butternut Squash and Garlic Soup

(print this recipe)
This is a delicious fall soup. 
1 large or 2 small butternut squash, about 4 lbs. total (or buy 2 of the 2 lb containers at Costco)
20 cloves garlic, peeled
4 tablespoons olive oil
1/4 cup water
2 leeks, including tender green parts, rinsed well and finely chopped
5 cups vegetable stock
Salt and freshly ground pepper
1/8 teaspoon crushed red pepper
2 tablespoons finely chopped chives or fresh parsley

Preheat the oven to 350
Cut the squash in half lengthwise and remove the seeds and any fibers. Remove the peel and cut the squash into 1 inch cubes.

In a roasting pan, combine the squash and garlic cloves. Drizzle with 2 tablespoons of the oil and toss until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic are soft and golden, about 50-60 minutes. Add more water if the squash begins to scorch. Remove from the oven and set aside to cool slightly.

While the squash and garlic are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons oil. Add the leeks and saute until golden brown, 12-15 minutes.
Combine the squash mixture, the leeks and 1 cup vegetable stock in a large soup pot and blend with a stick blender until very smooth (or put in a blender in small batches and add to soup pot.)

Stir in the remaining 4 cups stock and crushed red pepper and bring to a simmer over medium heat. Season to taste with salt and pepper.

Ladle into warmed bowls and garnish with chives or parsley
Makes 4 - 6 very generous servings