Butternut Leek Soup

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

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

Recipe

• 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. cube and put into crockpot.
• 4 slice and clean the leeks well. add to crockpot.
• 5 add water, olive oil, and broth.
• 6 when garlic has cooled about 10 minutes, squeeze garlic into the soup.
• 7 add pumpkin pie spice.
• 8 salt and pepper to taste. if broth is low sodium, you'll want a little salt.
• 9 cook on low for 6 hours.
• 10 put small batches into a food processor, food mill, or blender and puree.
• 11 serve garnished with a bit of sour cream, some nutmeg, or even a few red pepper flakes.