Butternut Squash Soup

Butternut Squash-Leek Soup
From  Cooking Light

1 whole garlic head (I just bought a jar of pureed garlic and used 1/2
of its contents instead - it worked great and saved LOTS of time)
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternutsquash (about 1 medium)
2 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the
cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5
minutes or until tender. Stir in garlic, squash, 2 cups water, broth,
salt, and black pepper; bring to a boil. Reduce heat, and simmer 10
minutes or until squash is tender. Place half of squash mixture in a
blender. Remove center piece of blender lid (to allow steam to
escape); secure blender lid on blender. Place a clean towel over the
opening in the blender lid (to avoid splatters). Blend until smooth.
Pour pureed soup into a bowl. Repeat procedure with remaining squash
mixture.

(This soup is super healthy, doesn't take very long to make and tastes
SOOO good served with some toasted whole wheat bread.)