Soup: Fresh Pepper and Butternut Squash

Cut squash in half lengthwise. Scoop out seeds and cover exposed flesh with olive oil and salt. Roast for 40 minutes at 400F face down in some sort of sheet or pan. Remove and allow to cool somewhat. Meanwhile saute thinly sliced leeks until soft with cayenne pepper (I tend to go heavy on this here), garlic, salt and pepper. (If you make this the anti-paleo way, you would use a copious amount of butter to saute the leeks). Scoop out squash from skin and saute with leeks. Add just enough chicken stock to cover the squash and let simmer. Blend smooth, adding water as needed, and season to taste. (Anti-paleo version would then finish with heavy cream). Serve hot, garnish with sliced leek greens, with fresh cracked pepper all over it.