Butternut Leek Soup

Ingredients

• 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

Directions

1. 1

   Remove the papery covering from garlic, cut the top off but do not separate or peel the cloves.

2. 2

   Roast garlic in the oven for an hour.

3. 3

   Pre-cook the squash in the microwave for 15 minutes and let cool. Cube and put into crockpot.

4. 4

   Slice and clean the leeks well. Add to crockpot.

5. 5

   Add water, olive oil, and broth.

6. 6

   When garlic has cooled about 10 minutes, squeeze garlic into the soup.

7. 7

   Add pumpkin pie spice.

8. 8

   Salt and pepper to taste. If broth is low sodium, you'll want a little salt.

9. 9

   Cook on low for 6 hours.

10. 10

    Put small batches into a food processor, food mill, or blender and puree.

11. 11

    Serve garnished with a bit of sour cream, some nutmeg, or even a few red pepper flakes.