Easy Roasted Squash Soup - Whole30, Paleo

1 Preheat oven to 400F. Slice squash in half, lengthwise. Use a spoon to scoop out seeds. Drizzle the flesh of each half of the squash with a bit of EVOO and season with a pinch each of salt and pepper. Place squash halves on a roasting tray, flesh side up, and roast 40-45 min or until fork tender.
2 While the squash roasts, chop the carrots, onion, leek and garlic. Then, preheat a large stockpot or Dutch oven over med heat. Add three tablespoons EVOO along with the carrots, onion, and leek. Season with a pinch of salt and sweat veggies until they are soft (approx. 12-15min).
3 Add garlic and cook an additional 60 seconds. Add paprika and cook 60 more.
4 Deglaze the pot with stock and bring everything to a steady simmer.
5 Remove squash from oven and carefully spoon out all of the flesh from each half - discard the skin. Add the roasted squash flesh to the soup and cook 5-10 minutes, stirring regularly.
6 Transfer soup to a high-powered blender (or use an immersion blender) and purée the soup until smooth and creamy. Return soup to pot and taste for seasoning. Adjust salt and pepper as required.
7 Ladle Roasted Squash Soup into individual serving bowls, season with an extra crack of black pepper and garnish with swirls of EVOO and maple syrup.