Confetti Winter Squash Soup
2 delicata or other winter squash
2 tablespoons olive oil, plus more for roasting the squash
2 medium to large leeks, finely chopped
1/2 cup diced celery
1-2 red bell peppers, diced
3-4 cups chicken or vegetable broth
Juice from 1/2 lemon
1/2 cup half-and-half
Salt and ground black pepper to taste
1Preheat oven to 400 degrees. Halve and seed the squash. Place the halves cut side up in a 13 x 9-inch baking dish and fill the dish with 1/4 inch of water. Drizzle the squash with olive oil, cover, and bake until soft, 30-40 minutes. When it is cool enough to handle, scoop out the flesh and set aside.
2 In a stockpot, heat 2 tablespoons of olive oil over medium heat and saute the leeks until they begin to soften, 5-7 minutes.
3 Add the celery and peppers and cook until soft, another 5 minutes.
4 Add the broth and squash flesh and simmer for about 10 minutes.
5 Add the lemon juice and coarsely puree the soup with an immersion blender.
6 Stir in the half-and-half and adjust the consistency with more broth or half-and-half if necessary. Season with salt and pepper.