Thai Style Butternut Squash Soup

We had this soup with dinner last night using another batch of homemade chicken stock.

The first part can be done up to several days in advance:
Cut a large butternut squash in half, remove seeds
Place cut side down on a cookie sheet or jellyroll pan.Roast until tender (about 1-2 hours)
Let cool and scrape squash meat out of the shell.
If you're not immediately making soup,seal the squash in a plastic container or plastic bag.

To make the soup:
Sweat:
1 leek chopped fine
1/2 large onion chopped fine
2 ribs of celery minced fine
1/2 tsp salt
When onion is translucent add1 tsp of your favorite curry powder
Stir to coat the onions and let this mixture cook for about 5 minutes.
Add 3-4 cups of stock (preferably homemade)
Add butternut squash and mash into the soup using a potato masher
Add 1 can unsweetened coconut milk
Add another 3-4 cups of stockGrind fresh black pepper into the pot (to taste)
Let the soup come to a simmer
Puree in batches if you like a really creamy soup or simply serve as is for a more rustic soup.
ENJOY!