Allergy free: butternut squash leek soup

Ingredients

1 butternut squash , peeled, seeded, and cut into 2-inch chunks (about 7 cups)
2 tablespoons butter, ghee, or coconut oil
1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly
4 cups chicken stock
1-2 cups water
2 sprigs fresh thyme
1 bay leaf
pinch cayenne pepper

Place the peeled, seeded, and cut butternut squash chunks in a large glass bowl. Cover with plastic wrap and microwave for 15 minutes.
Meanwhile, heat the butter or oil over medium heat. Add the leek and cook until softened, about 5 minutes.
Reserve the liquid from the butternut squash stemming. Add the squash to the pan with the leek and cook until a brown fond forms (be careful not to burn it!) on the bottom of the pan, about 10 minutes, stirring occasionally.
Add the stock and scrape the bottom to get all the brown bits off (that is all the flavour!) Add the thyme, bay leaves, and cayenne and bring to a simmer. Simmer until the leeks are fully tender, about 10 minutes.
Remove the bay leaves and thyme and blend the soup in a high-speed blender or using an immersion blender. Add water, 1/2 cup at a time, to thin the soup to the consistency you like.
Season to taste with salt and pepper. Enjoy!