12 oz. butternut squash, peeled and cubed
2 leeks, washed and thinly sliced
1 tbsp. olive oil
salt and pepper, to taste

  • toss squash and leek slices with oil and spread in a single layer on a baking sheet
  • season with salt and pepper
  • bake at 375°F for 25 minutes
  • (optional) reserve some of the browned leeks for garnish

1 tbsp. olive oil
2 cloves garlic, sliced
4 cups vegetable broth
1/4 cup cream

  • heat oil in a dutch oven and sauté garlic as the pan heats up
  • add squash and leeks and sauté for 1 minute
  • add broth and bring to a simmer for 10 minutes
  • stir in cream and purée the soup with a stick blender until smooth
  • taste and adjust salt and pepper, as needed
  • garnish with reserved leeks

source: https://thefamilyfoodkitchen.com/squash-leek-soup/