Recipe for Butternut Squash Soup
4 tsp olive oil
1-4 leeks rinsed well, tough green parts removed, sliced thinly
8 cloves garlic, peeled and pressed or chopped roughly
2 cups water
2 cups broth (or one can broth and enough water to make 4 cups total)
½ tsp freshly ground black pepper
1 medium butternut squash, peeled, seeds removed, and cut into 1” pieces (about 4 cups)
Heat olive oil in a small stock pot, sautee leeks and garlic about 10 minutes.
Add the rest of the ingredients and simmer (uncovered) for 20-30 minutes until squash is fork tender.
Blend until smooth with an immersion blender or put in a regular blender with center of the lid removed and a towel over the hole to allow steam to escape.