Butternut squash & leek soup

I had a butternut squash sitting on my counter for three weeks, so I thought I'd use it! I am also embarrassed to say I've never cooked with leeks before...and now I'm hooked! They add an earthy, rich flavor to this soup.

1 butternut squash, peeled and cut into cubes
4 cloves of garlic
4 tablespoons of olive oil
1/4 cup of water
1 leek
5 cups of vegetable stock ( I use Better than Boullion, so good!!!)
salt and pepper
chopped chives or flat-leaf parsley

Place squash cubes and garlic on a baking dish, drizzle oil over the squash, add 1/4 cup of water to the bottom of the dish, and roast in the oven at 375 for about an hour. While the squash is roasting, sautee chopped leeks in olive oil until golden brown, then set aside.

When squash is done, transfer into a blender (you can do this in batches) along with the leeks and garlic. Add one cup of broth and puree. Place into a warm pot and allow to simmer, adding the rest of the broth, about 15-20 minutes. Add salt and pepper to taste and sprinkle chives or parsley on top! Delicious, hearty, filling enough to be its own meal. I made grilled cheddar sandwiches with whole-wheat bread, and it paired very nicely with pineapple juice and rum! Can you say yum?

On another note, I'm halfway through with my first sweater! Can't wait to wear it, although it will be June before I finish it, so it may have to wait until the fall.