Delicata Squash Soup

*1 medium delicata squash- sliced into 1/2 inch slices *2 tbsp. olive oil-divided *salt/pepper *1 tbsp. dried rosemary *1 leek- thinly sliced *2 cups apple cider

1. In a large bowl coat the squash with 1 tbsp. olive oil, rosemary, salt and pepper. Place on a cookie sheet so that the squash pieces are not touching. 2. Preheat oven to 425 degrees. 3. Cook squash for approximately 25 minutes, turning over once. 4. In a medium size pan heat remaining olive oil over medium heat. Cook leeks until bright green and tender- about 5 minutes. 5. Place leeks, juice, and cooked squash into a blender or food processor and pulse until smooth. Serve immediately. Makes 2-3 servings. Enjoy!