Roasted Butternut Squash Soup with Chili Oil - Chef Dr. Mike

Ingredients

• 2 (about 1 lb. each) butternut squash
• 2 Tbs. oil, divided
• 1 tsp. salt
• ½ tsp. pepper
• 1 Tbs. pumpkin pie spice (see separate recipe)
• 1 Tbs. butter
• 1 cup onion, roughly chopped
• 2 carrots, roughly chopped
• 2 ribs celery, roughly chopped
• 2 leeks (white part only), roughly chopped
• 1 shallot, roughly chopped
• 2 cloves garlic, roughly chopped
• Juice of 1 lemon
• ½ cup white wine
• 2 quarts chicken stock (or vegetable for vegetarian version)
• 1 Tbs. maple syrup
• 1 Tbs. honey
• Salt
• White pepper