Butternut Leek Soup

• 1 butternut squash
• 2 small leeks
• 1 head garlic
• 2 (15 ounce) cans chicken broth
• 2 cups water
• 1 tablespoon pumpkin pie spice
• 3 tablespoons olive oil

1. Remove the papery covering from garlic, cut the top off but do not separate or peel the cloves.
2. Roast garlic in the oven for an hour.
3. Pre-cook the squash in the microwave for 15 minutes and let cool.
4. Cube and put into crockpot.
5. Slice and clean the leeks well.
6. Add to crockpot.
7. Add water, olive oil, and broth.
8. When garlic has cooled about 10 minutes, squeeze garlic into the soup.
9. Add pumpkin pie spice.
10. Salt and pepper to taste.
11. If broth is low sodium, you'll want a little salt.
12. Cook on low for 6 hours.
13. Put small batches into a food processor, food mill, or blender and puree.
14. Serve garnished with a bit of sour cream, some nutmeg, or even a few red pepper flakes.

butternut squash, leeks, garlic, chicken broth, water, pumpkin pie spice, olive oil

Taken from www.food.com/recipe/butternut-leek-soup-399263 (may not work)