does anybody want some...

call me because i made this today, and i have a lot.
if you love squash you'll love this recipe. i didn't put the cream because i don't think you need it.

Roasted Winter Squash
Recipe By: Cindy Pawlcyn Chef of Mustards Grill
Serving Size: 10

2 1/2 lbs. winter squash, like red kuri, butternut, banana, acorn, or pumpkin
1 tablespoon extra-virgin olive oil
1 medium red onion
2 cloves garlic, smashed
1/2 large leek, white and light green parts only, thinly sliced into half moons
1 large carrot, peeled and diced
1 small russet potato, diced
1/4 teaspoon cardamom, coarsely cracked
1/2 medium orange, juice of
1/2 medium orange, zest of
2 tablespoons dry white wine
4 to 5 cups vegetable stock, or chicken stock, or water
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup heavy whipping cream, optional

Directions:
Preheat the oven to 400 degrees. Halve or quarter the squash and remove the seeds and fibrous membranes. Lay face down on a baking sheet and roast for about 40 minutes, or until nicely caramelized and soft. When cool enough to handle, scoop out the flesh and set it aside.

Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring frequently, for about 10 minutes, until soft and golden. Add the leek and carrot and cook for about 5 minutes, until tender. Add the potato, reserved squash, cardamom, and orange juice and zest and cook for 2 minutes. Add the wine and simmer until the wine is almost completely evaporated. Add 4 cups of the stock, adding more if necessary to achieve the right consistency, add the salt and pepper. Bring to a simmer, and cook for 15 to 20 minutes, until the vegetables are soft.

Puree the soup, in batches, in a blender until smooth. Strain through a fine-mesh sieve placed over the pot and stir in the cream. Taste and adjust the seasoning. Ladle into bowls and serve. Garnish with pumpkin seeds, or hazelnut oil, or chives.
153 calories serving