Winter Squash Soup

Fall is such a wonderful time for this vegetable. I love to simply bake squash and serve with a bit of butter on top. However this is a great soup, easy to prepare and freezes well.

2 to 3 lbs winter squash (butternut or the dark green variety are best)
1/4 cup extra virgin olive oil plus what you brush on the squash
6 cloves of garlic, unpeeled
4 leeks or 2 onions
1/4 to 1/2 tsp dried thyme or 8 sprigs
1 tablespoon soy sauce
2+ quarts water or stock
1 tsp. salt and pepper to taste
2-4 tablespoons natural peanut butter,depending on how nutty you want it
1/2 cup cheese- fontina, romano, or asiago

Preheat oven to 375. Halve the squash and scoop out seeds. If the squash is too difficult to cut, put it in the oven whole for 10-15 minutes take it out of oven cut and do next step. Cut squash in half brush the surfaces with oil, stuff the cavities with garlic and place them cut side down on a baking sheet. Bake until soft to touch, 30-40 minutes.

In the meantime pour oil into a large soup pot. Add the onions or leeks and thyme and cook over medium heat until onions have begun to brown, 10-15 minutes. Scoop the squash flesh into the pot, peel the garlic and add it to the pot as well as the soy sauce and salt. Bring to a boil, lower heat and simmer partially covered for 25 minutes. If the soup is too thick add more water or stock. Add the peanut butter one tablespoon at a time to find the perfect amount for you. Puree the soup in small batches in the blender. Adjust seasoning,add cheese as a garnish and serve.
Enjoy!