Colorful Curried Squash Soup with Beets

     2 tablespoons olive oil
     1 cup coarsely chopped leeks
     5 cups peeled squash, cut into 1 inch cubes
     2 cups peeled, scrubbed beets, cut into 1 inch cubes
     4 cups low sodium vegetable broth
     3/4 cup cooked brown rice
     1 1/2 cups almond milk
     1/2 teaspooon curry powder
     salt and freshly ground pepper to taste

Preheat oven to 450 degrees.  Place vegetables on a baking sheet and coat well with oil.  Cook for 45 minutes, stirring frequently.  Veggies should be tender.  Remove from oven and allow to cool.

Puree vegetables together with rice in small batches, using a blender or food processor.  Combine with nut milk, broth and curry powder in a large stockpock.  Heat thoroughly, but do not allow to boil.  Season to taste.