Butternut Squash and Leek Soup
1 3-pound butternut squash—peeled, seeded, and cut into 1-inch pieces
5 tablespoons olive oil
kosher salt and black pepper
4 leeks (white and light green parts only), chopped
4 to 6 cups low-sodium chicken broth
sour cream, croutons, and paprika (preferably smoked), for serving
1. Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 25 to 30 minutes.
2. Meanwhile, heat the remaining 2 tablespoons of oil in soup maker over high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and 1/2 teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes stirring occasionally.
3. Puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired.