Roasted Acorn Squash & Turnip Soup

Ingredients

• 1 pinch each, salt & white pepper (as needed for seasoning)
• 1 (1 ½ lb) acorn squash, halved lengthwise and seeded
• 5 tablespoons unsalted butter
• 2 leeks, cleaned, halved lengthwise and roughly chopped
• 1 carrot, roughly chopped
• 1 stalk celery, roughly chopped
• 2 cloves garlic, peeled & smashed
• 1 teaspoon sugar
• ½ pound turnips, pelled & roughly chopped
• 6 cups chicken stock
• 1 bay leaf
• 1 pinch ground coriander
• 3 tablespoons brandy
• ¼ cup celery leaves, as garnish (optional)