Leek, Potato, Butternut Soup

Leek Squash Soup

6 med yukon gold potatoes
6 large leeks chopped
2 cloves chopped garlic
1 tsp salt
2 shredded parsips
1/2 tsp cumin
1/2 tsp curry

2 butternut squash, peeled, chopped into 1/2" cubes
toss with olive oil
bake in 450' oven till tender and browning

chop and roast one leek in a separate pan

Simmer leeks and potatoes till tender, blend till smooth, add grated parsnips, simmer 10 minutes more, add chopped garlic, sea salt and pepper.  Serve over oven roasted butternut squash, top with toasted pumpkin seeds and freshly ground pepper!