3 tbsp Olive oil
1 cup Leeks (well-washed, sliced)
1 clove Garlic (smashed)
1 Wprig fresh rosemary
3 Large fresh sage leaves
2 Sprigs fresh thyme
3 Sprigs fresh parsley
1 Bay leaf
1 1/2 lbs Butternut squash (peeled, seeded, and cut into 1-inch cubes)
1 1/2 tsp Salt
1/4 tsp Black pepper
6 cups Water or low-sodium vegetable stock

In a large pot, heat the oil over medium heat. Add the leeks, garlic, bouquet garni and bay leaf. Sauté for 5 to 7 minutes until the vegetables are tender but not starting to brown.

Add the squash, salt and black pepper. Cook, stirring constantly for 2 minutes.

Add the water or stock, bring to a boil, then reduce to a simmer. Cook for 20 to 25 minutes until the squash becomes very tender.

Remove the herb stems and bay leaf, puree the mixture in a blender--in batches if necessary--and serve.

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