Thursday: roasted squash soup

A soup that kind of just kept on evolving as I was making it:

Cook sliced leek with a good pinch of salt in peanut oil until it starts to soften. Add diced carrots and let cook until the carrots have softened some and the leeks are starting to color. Add diced potato, roasted butternut squash, bay leaf, herbes de Provence, and chicken stock. Bring to a simmer and let cook until the vegetables are all cooked through. Remove the bay leaf and puree. Cut some smoked ham into strips and add that too. Adjust seasonings and serve topped with black pepper.

Lovely with a salad and some good bread.