Savory Butternut Tomato Soup

Cook on medium heat until tender and then blend:
1/2 roasted butternut squash
1 small yellow onion
1 small red onion
2 small leeks*
3-4 cups homemade chicken broth

Add to blended mixture:
1 can fire roasted tomatoes
1/8 tsp oregano
1/4 tsp basil
1/8 tsp red pepper flakes
1/8 tsp garlic salt
dash nutmeg
sea salt

Add more basil and oregano to taste, if necessary.

*Previously had precooked with ginger and blended the three types of onions [with a different soup recipe in mind]. But sometimes the fridge needs emptied into a soup.

Additional suggestions:
add pinto beans
top with bacon
sweeten a touch with brown sugar or maple syrup

Already had this recipe roughly created in my mind, but the idea was rounded out and supported by this one on epicurious. In the past butternut and other squash soups are too sweet (especially when mixed with apple or carrot) and this recipe really satisfied my craving for something hearty, smooth, and savory. Good for the cold weather season.

Enjoy!