We found this recipe at Wise Food Ways, but found it too bland initially so we added in our own little concoction of garlic and rosemary to give it a little more oomph! Other variations could include pumpkin, or any other squash you have on hand.

Ingredients:

2 tablespoons olive oil
2-3 leeks, sliced into rounds
1 butternut squash (seeded, baked four about an hour, peeled and cut into chunks)
1 bouquet garni (an herb bundle tied with string) including any or all of the following:
a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
Chicken stock
1 cup yogurt, buttermilk, half-and-half, or whole milk (or 3/4 cup cream or crème fraiche)
Salt and pepper to taste
Optional: minced garlic and chopped fresh rosemary

Instructions:

Heat the olive oil in a pot, add the leeks and sauté until soft
Add the butternut squash and or stock to just cover the vegetables everything
Add the bouquet garni and bring the pot to a boil
Simmer for just minute or two
Turn off the heat, remove the bouquet garni
Puree the soup with an immersion blender (or in a blender)
Add the yogurt or other dairy, and a big pinch of salt and pepper as you blend
Taste the soup and adjust the seasonings
Optional: sauté four minced cloves of garlic in olive oil with finely chopped rosemary
Add to soup and blend one last time
Serve with a dollop of yogurt and a sprinkling of herbs, nutmeg, or pepper