(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.