3 tbsp 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 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
1 1/2 tsp salt
1/4 tsp black pepper
6 cups water or low-sodium vegetable stock

In a large pot, heat the oil over medium heat. Add the leeks, garlic, bouquet garni and bay leaf. Sauté for 5 to 7 minutes until the vegetables are tender but not starting to brown. Add the squash, salt and black pepper. Cook, stirring constantly for 2 minutes. Add the water or stock, bring to a 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, puree the mixture in a blender--in batches if necessary--and serve.