3 1/2 lbs buttenut squash 3 medium-large leeks 3 Shallots ½ large onion diced 6 cloves garlic 2 table spoons double concentrated tomato paste 2 tsp cumin seeds 2 tspn coriander seeds seeds from 4 cardamom pods 2 tbs sweet red pepper ½ jalepeno or other hot pepper use more according to taste 5 peppercorns 1tspn turmeric ½ tspn garam masala 6 cups chicken broth coriander leaves for garnish Canola oil to coat shallots and leeks Butter or ghee

Preheat oven to 375 1. Trim the dark green part of leeks off. Cut off root and slice leek horizontally from root ½ way to the top. Wash Leeks well. 2. Peel shallots 3. Coat Shallots and leeks with oil and place them on the cookie sheet. 4. Pierce squash and place on the cookie sheet. 5. Take shallots and leeks out after 45 min to an hour or when the start to darken. Peel any toughened oiuter layers and place on a dish covered with foil to keep warm. Continue to cook squash for another half an hour or until softened. 6. While vegetables are cooking grind seeds in a coffe grinder to a powder. 7. Combine spices, tomatoe paste, chilis, red pepper and garlic in a mini food processor or a mortar. Grind to a paste. Add small amounts of water if necessary. 8. When finished, remove squash from oven and cool until touchable. 9. Peel and dice squash. Slice shallots and leeks. 10. Cook the onions in butter or ghee until soft. Add spice paste and cook until fragrant. 11. Add leeks and shallots. 12. Add chicken broth and squash. Simmer until flavors combine about 20 minutws. 13. Cool soup. 14. In batches puree the soup. 15. Return soup to pot and add salt to taste. Adjust spices. 16. Garnish with coriander leaves.