Butternut Squash Leek Soup

• 1 whole head of garlic
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 4 cups leeks, thinly sliced (about 2 large, white & light green only)
• 4 cups butternut squash, peeled & cubed (1 large or 2 medium)
• 2 cups water
• 2 cups chicken broth
• 1/2 teaspoon pepper

1. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil and bake at 350u0b0 for 1 hour. Cool 10 minutes.
2. Separate cloves and squeeze to extract garlic. Discard skins.
3. Heat oil in a large saucepan over med-high heat.
4. Add leek & saute for 5 minutes or until tender.
5. Stir in garlic, squash, water, broth, salt & pepper. Bring to a boil.
6. Reduce heat and simmer for 10 minutes or until squash is tender.
7. Place half the mixture in blender. Remove the center piece on blender lid to allow steam to escape. Cover the opening with a towel and blend until smooth.
8. Repeat for remaining mixture.

head of garlic, olive oil, salt, leeks, butternut squash, water, chicken broth, pepper

Taken from www.food.com/recipe/butternut-squash-leek-soup-204284 (may not work)