Butternut Squash Soup

• 1 Butternut squash
• 2 Sweet Potatoes
• 2 carrots, chopped
• 2 celery stalks, choppped
• 4 Leeks, chopped
• 1 onion, chopped
• 6 green onions, chopped
• about a thumbs length of fresh ginger root, chopped
• 3 cloves of garlic, pressed
• Spices, to taste:
• tumeric
• cumin
• black pepper
• cinnamon
• clove
• cayenne
• paprika
• maybe a little salt

1. Cut the butternut squash in half and scoop out the seeds and stuff. Also cut the sweet potatoes in half lengthwise. Place all of it in a baking dish with some water and a little olive oil. Place them with the skin side up to keep in the sweetness. Roast in 350 degree oven until they are soft and tender.
2. When the squash and sweet potatoes are done, take them out of the oven and let them cool while you prepare the rest of the ingredients.
3. Sautee the carrot, celery and ginger until soft. Let it cool a bit before food processing it.
4. Sautee the leeks, onion, green onion, and garlic.
5. Food process everything until smooth. You'll have to do it in several batches.
6. Throw everything in a very large pot and add the spices. It should be close to being hot enough but you can cook it a bit to let the flavors mingle and get to know each other.
7. Serve with some hearty multigrain bread and cheese and a salad on the side.

butternut squash, sweet potatoes, carrots, celery stalks, leeks, onion, green onions, ginger root, garlic, tumeric, cumin, black pepper, cinnamon, clove, cayenne, paprika, salt

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-50112854 (may not work)