Roasted Butternut Squash Soup

I have seen several versions of this soup but I took the best of the others and created this one. It is wonderful on a cold day!

• Ready In: 1 hr 55 mins
• Serves: 8

Ingredients

• 2  lbs  butternut squash, peeled and cubed
• 1⁄2 cup  orange juice
• 1⁄3 cup brown sugar
• 1  cinnamon stick
• 3  medium leeks, sliced, white parts only
• 1⁄2 cup flour
• 1⁄3 cup butter
• 4  cups low sodium chicken broth, canned
• 4  cups  fat-free half-and-half

Directions

1. Combine squash, leeks, orange juice, brown sugar and cinnamon stick in a cake pan. Stir together and cover with foil. Roast in the oven at 450 degrees for 35-45 minutes in a standard oven.
2. Make roux using the butter and flour. Brown until sandy in color. Add chicken broth about 1/2 cup at a time, whisking to avoid lumps.
3. When squash mixture is finished roasting, remove cinnamon stick and add to chicken broth mixture.
4. Simmer over medium heat for 1 hour or until squash is falling apart. Blend with an immersion blender. Strain soup by pressing through a sieve. (Can be made a day prior to this point.).
5. Bring strained soup to medium heat. Temper cream with 1/2-3/4 cup of soup. Stirring to bring temperature up so it won't curdle, then stir into soup. Simmer over medium low to bring to temperature and serve!