Maple Squash Soup

Maple Squash Soup
3 cups of squash, large cubes
1 cup of leeks, rinsed and sliced
1/2 cup of fennel, diced
4 cloves of garlic, sliced
1 stick of cinnamon
2 tablespoons of turmeric
3 cups of vegetable stock
2 tablespoons of maple syrup
1 piece of canned chipotle in adobo
1 cup of oat milk or milk alternative (guess you could also just use milk? lol)
canola oil - and salt and pepper
2 cups cherry tomatoes, cut in half + roasted
[350f for 15 minutes]
pumpkin seeds, toasted and crushed
(1)Set oven for pre-heat at 350F.
(2)  In a medium sized pot on medium heat, add in leeks, fennel, garlic (reserve 1 clove for roasted tomatoes) + cinnamon into a pot with oil and sweat until translucent and aromatic.
(3) Add in turmeric, chipotle + squash into the pot. Continue to stir to gently cook squash.
(4) Cut cherry tomatoes in half, toss in a bit of oil, salt, 1 clove of garlic + a bit of pepper. Evenly space on a baking tray and pop the tomatoes into the oven for about 15-17 minutes. They should be soft but still have some juiciness to them.
(5) Remove cinnamon stick, add in stock to cover vegetables along with milk, cover with a lid and let continue to cook on low-medium heat until squash is tender. 
(6) (if you are spice sensitive, remove the chipotle) Blend pot of soup on high, add in maple syrup and continue to blend. If texture is a bit thick, add a whisper of water to get desired consistency. 
(7) Pop your bowls into the oven for one-two minutes (hot plates for hot food!), pour in soup followed by garnish. 

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