Smoked Butternut Squash and Tomato Soup With Smoked Garlic and Smoked Jalapeño Peppers

1 butternut squash, halved and seeded
8 roma tomatoes, halves and seeded
2 jalapeño peppers, halved and seeded
1 head of garlic, cut top third off
4 tbsp olive oil (2 tbsp for basting smoked vegetables and 2 tbsp to sauté leeks and onions)
1 onion, diced
1 leek, chopped
2 shallots, diced
2 bay leaves
2 sprigs fresh thyme
1 tsp horseradish
2 litres chicken or vegetable stock
Salt & pepper, to taste
1 leek, julienned and fried, for garnish
2 handfuls of soaked hickory wood chips

Prepare the Keg for direct grilling at 225°F and add wood chips. Brush the surfaces of the prepared vegetables with olive oil. Place the tomatoes on a foil lined tray. Layer tomatoes and other vegetables on the racks in the Keg. Smoke for 2 hours.
Meanwhile, sauté leeks, onion and shallots in 2 tbsp olive oil for 4 minutes in a large stockpot. Add thyme, bay leaves, horseradish and stock. Set on low heat until smoked vegetables are ready.
When smoked vegetables are softened, remove them from the Keg. At this point, it is easy to get them out of their skins and into the stockpot! Scoop butternut squash flesh out of its skin, peel skin from tomatoes, squeeze garlic cloves out of the skin and dice jalapeño peppers. Add to stock and cook on low for 30 minutes. Puree with an immersion blender and season with salt and pepper.

Serves 10