Butternut Squash and Leek Soup

ingredients

3-4 cloves regular garlic or 1-2 bulbs green garlic

4 teaspoons olive oil

1-2 leeks chopped (whites only, but save the greens to saute!)

4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)

2 cups water

2 cups stock

½ teaspoon salt

½ teaspoon freshly ground black pepper

instructions

Step 1

Preheat oven to 350°.

Step 2

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Step 3

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.