Adapted from Real Simple
2 leeks, white and light green parts chopped
1.5 lb butternut squash
3 tbsp olive oil
3 c chicken broth (eyeball it, it totally depends what consistency you want)
Bread for croutons
White cheddar, parmesan or gruyere for serving
Preheat oven to 400 degrees. Cut the squash in 4 segments (if it’s really big, cut the denser part into more pieces; the part without the seeds). Scoop the seeds out. Put the pieces flesh side up on a foil lined, rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake for about 35 minutes or until tender, then turn the oven down to 350.
While the squash is baking, sauté the leeks in a saucepan over medium heat in 1.5 tbsp of the olive oil for about 4 minutes. Peel and cut up the roasted squash into cubes (about 1 inch) and add the squash and 3 cups of chicken broth to leeks and bring to a boil. Turn down and simmer for about 15 minutes.
While the soup is simmering, cube the bread into bite sized pieces, toss lightly with olive oil and bake for about 10 minutes or until crunchy.
Blend the soup into a puree (immersion blend or regular blender).
Serve with shredded cheese, croutons and a sprinkle of paprika.