Ingredients:

For the Roasted Garlic:

1 garlic bulb

2 tsp.olive oil

Salt

Fresh ground black pepper

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For the soup:

1 tsp. olive oil

1/2 cup leeks, diced

1/2 cup celery, diced

1/2 cup carrots, diced

2 cups Butternut, Acorn or Kabocha squash, peeled, diced

1 bay leaf

1/3 tsp. thyme leaves

4 cups chicken stock

salt

fresh ground black pepper

1 1/2 cup heavy cream (optional)

Chives, minced

Method: Preheat oven to 325 degrees farenheight. Prepare roasted garlic by slicing off tapered end of the garlic bulb. Season open end of garlic bulb with olive oil, salt and pepper. Wrap seasoned garlic bulb in aluminum foil. Roast garlic in oven at 325 degrees farenheight for one hour. Remove and cool. Remove roasted garlic from skin and reserve.

Heat olive oil in a large saucepan or pot. Add leeks, celery, carrots, squash and thyme, cook over medium heat.

Allow vegetables to cook until tender and well "caramelized". Add roasted garlic and chicken stock and bring to a simmer. Cook over low heat for 25 to 30 minutes, stirring occasionally.

Carefully puree mixture with a hand mixer or blender.

Adjust seasoning and finish with cream if desired. Place soup in a tureen for service or portion into individual soup bowls and garnish with minced chives.

Makes six to eight servings.