Aunt Sharyn'S Butternut Squash & Leek Soup

• 4 1/2 pounds butternut squash, halved lengthwise (seeds and pulp discarded)
• 5 tablespoons coconut oil (or unsalted butter)
• 4 large leeks, white and tender green parts coarsely chopped
• 7 sprigs fresh thyme (or 2 tsp. dried)
• 5 cups vegetable stock (or chicken stock)
• lots of black pepper
• lots of kosher salt
• chopped chives, for serving
• finishing olive oil, drizzled
• crisp bacon, crumbled; for serving (obviously omit if following vegan/vegetarian recipe)
• sour cream, dolloped; for serving (omit for vegan recipe)

1. Preheat the oven to 350 degrees F. Place the squash cut-side down on a parchment lined baking sheet. Roast until tender, about 40 minutes. Let cool slightly. Scoop out the flesh from the skin.
2. In a large, heavy bottomed stockpot, melt the coconut oil (or butter) over over low heat. Add leeks and thyme. Cook, stirring occasionally, until leeks are soft and browned, 35-40 minutes. Discard thyme sprigs.
3. Stir in the stock and squash. Simmer over medium heat for 20 minutes.
4. Puree the soup with an immersion blender or in a standing blender. Season well with salt and pepper. To serve, garnish with chives, olive oil, and optional sour cream and bacon.

butternut squash, coconut oil, leeks, thyme, vegetable stock, lots of black pepper, lots of kosher salt, chives, olive oil, crisp bacon, sour cream

Taken from food52.com/recipes/38815-aunt-sharyn-s-butternut-squash-leek-soup (may not work)