Creamy Roasted Squash Soup

2 large butternut squashes (about 3lbs. each), peeled and cut into 1" dice
vegetable oil
2 oz. butter
2 leeks, white part only, thinly sliced
2 zucchini, thinly sliced
1 large russet potato, peeled and diced
4 cups chicken broth
1/2 tsp. nutmeg
1 tsp. salt
1/2 tsp. white pepper
2 cups half and half
1 cup grated Swiss cheese
toasted pumpkin seeds, sunflower seeds or pine nuts

Place the diced butternut squash oin baking sheet and drizzle lightly with oil and sprinkle lightly with salt. Roast in a preheated 400 degree oven for 30 minutes or until soft and golden. In a saucepan, heat butter. Add the leeks, zucchini and potato. Saute for 5 minutes. Add the broth, nutmeg, salt and pepper. Cover; simmer for 20 minutes. Add the cooked squash and cook another 10 minutes. Add the half and half. Taste for seasoning. Puree in blender or in food processor, in small batches. Return to saucepan, heat to a simmer and serve in a tureen with grated cheese and seeds on top. Serves 6-8.

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