Roasted Squash and Leek Soup

This soup is exactly what I need to warm up on these cold winter days.  Although for a typical east coast winter I feel like we have had it pretty easy and kind of dreamy on the weather front, these last few cold days really chill you to the bone! I have been craving something warm and hearty, and this soup hits the spot every time! It is so creamy and delicious with just the right hint of nutmeg and cinnamon making it feel extra warm on a cold day. My favourite thing about it is how well it freezes. I'll often make a double batch so I can have some in the freezer to pull out when I need a quick meal or want a warm lunch. 

Ingredients:
1 medium sized kabocha squash ( could sub with butternut or buttercup as well)
2 Leeks sliced
4 cloves of garlic
2 tbsp avocado oil - divided
1/4 tsp sea salt
pepper to taste
1 cup bone broth (more if you want it to be a thinner soup)
1 tsp ceylon cinnamon
1/4 tsp nutmeg 

Instructions:
1. Preheat your oven to 350F and line a baking sheet with parchment paper. 
2. Peel and de-seed your squash, cutting into 1 inch chunks, toss with 1 tbsp avocado oil, place on baking sheet and sprinkle on the cinnamon. 
3. Bake for 30-40min (until tender when touched with a fork).
4. While your squash is in the oven, heat up the remaining avocado oil in a large skillet. 
5. Clean and cut the leeks and add to skillet, dice the garlic and add to the skillet as well.
6. Cook the leeks and the garlic over medium heat until they start to soften and are slightly turning brown.  
7. Once all your veggies are cooked, place them in a high speed blender*, with the bone broth and nutmeg and blend until smooth. **
8. Reheat on the stovetop in a large pot, or store in the fridge for up to 3 days, or the freezer for up to 3 weeks. 

* You could also use an immersion blender, by placing all the ingredients in a large stock pot and blending together.
**Make sure that your blender is vented, so the top doesn't blow off from the pressure the steam creates!