3 tablespoons Olio Arbequina Extra Virgin Olive Oil
1 cup sliced, well-washed leeks
1 clove garlic, smashed
1 sprig fresh rosemary
3 large fresh sage leaves
2 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 1/2 pound butternut squash, peeled, seeded and cut into 1-inch cube
1 1/2 tablespoon Olio Himalayan Pink Sea Salt
1/4 tablespoon black pepper
6 cups water or low-sodium vegetable stock
- In a large pot, heat the Olio Arbequina Extra Virgin Olive Oil over medium heat. Add the leeks, garlic, bouquet garni and bay leaf. Saute for 5 to 7 minutes until the vegetables are tender but not starting to brown.
- Add the squash, Olio Himalayan Pink Sea Salt and black pepper. Cook, stirring constantly for 2 minutes. Add the water or stock, bring to boil, then reduce to a simmer.
- Cook for 20 to 25 minutes until the squash becomes very tender. Remove the herb stems and bay leaf, puré the mixture in a blender - in batches if necessary - and serve.
Adapted from doctoroz.com