Butternut Squash-Leek Soup

Ingredients

• 4 teaspoons olive oil
• 6 cups thinly sliced leek (about 4 large)
• 4 cups (¾-inch) cubed peeled butternut squash (about 1 medium)
• 2 cups water
• 1 whole garlic head
• 2 cups fat-free, less-sodium chicken broth
• ½ teaspoon salt
• + 1 more ingredients
• • ½ teaspoon freshly ground black pepper

1. Preheat oven to 350°. 2. 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. 3. Heat oil in a large saucepan over medium-high heat. Add lee...

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