Butternut Squash-Roasted Garlic-Leek Soup

Ingredients:

15 garlic cloves
2 leeks chopped
1 large butternut squash
5 cups broth
Salt & ground pepper, 2 tablespoons olive oil
2 tablespoons parsley for garnish

Directions:

1. Preheat oven to 375F. Cut squash in half, remove seeds and peel. Cut into slices.
2. In a large bowl toss garlic cloves and squash in 2 tablespoons of oil. Place in pan and roast for 60 mins. or until soft. Remove from oven and set aside.
3. Add leeks to frying pan and sautee for 10 mins. or until soft.
4. In blender or food processor combine leek, garlic & squash with 2 cups of broth. Puree until smooth.
5. Transfer puree to large pot, add remaining broth, salt & pepper.
6. Laddle soup into bowls & garnish with parsley.

Smell, taste, enjoy. Be mindful of the food you eat.