The kind of soup that filled the whole house with cozy, delicious vibes. Leeks cooked down with lots of fresh rosemary and thyme then simmered with butternut squash and pureed into the most luscious and flavorful soup.

INGREDIENTS – serves 4-8

3T olive oil
1 leek, chopped, light green and white parts only
1/4t salt
1/4t black pepper
2T fresh rosemary, chopped
1/2t thyme

4-5c butternut squash, peeled and cubed
1/4t salt

4c broth
2c water

1/4t white pepper
2t white balsamic vinegar or any other white wine vinegar

INSTRUCTIONS

Bring a large pot up to med-high heat. Drizzle in olive oil then saute leek with 1/4t salt and black pepper for 2-3 minutes then add rosemary and thyme. Continue to cook for another 2-3 minutes.

Dump in squash, sprinkle with another 1/4t salt and give it a good stir.

Pour in broth and water, stir and bring to a boil. Reduce to a simmer and cook for 30-45 minutes with a cracked lid, until the squash is easily mashed on the side of the pot with the back of a spoon.

Add white pepper and vinegar. Use an immersion blender to combine and blend the soup smooth. Salt to taste.

ENJOY!