Spicy Butternut Squash,Carrot &Leek Soup

• 1 large butternut sqaush
• 3 medium carrots
• 1 leek
• 1 1/4 cup olive oil, extra virgin
• 1 1/4 cup dried chipoltle seasoning

1. Split squash in half the long way and de seed
2. Cut off green head of leek and a little of the bottom.
3. Then, cut in half the long way.
4. Trim and clean carrots.
5. Cut the long way in half.
6. Place all on baking sheet skin side down.
7. Drizzle heavily with olive oil and season with salt pepper.
8. Roast for 45 minutes on 400
9. In a blender add the pulp of the squash, all the veggies and dried chipoltle.
10. Blend to desired texture
11. Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup

butternut sqaush, carrots, leek, olive oil

Taken from cookpad.com/us/recipes/348386-spicy-butternut-squashcarrot-leek-soup (may not work)