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.
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