Step 1

Slice the leeks in half lengthwise and rinse well. Then slice them crosswise into half moons about 1/2" thick. Peel the butternut squash and slice in half lengthwise. Scoop out the seeds and soft flesh. Cube the squash into 1" cubes.

Step 2

Heat the oil in a soup pot or dutch oven over medium heat. Add the leeks and saute, stirring occasionally, until softened, about 10 minutes. Add the garlic and saute, stirring often, until fragrant, about 2 minutes. Add the squash and potatoes and stir to combine. Saute 2 minutes, until fragrant.

Step 3

Add the stock, water, and the herbs. Increase heat to high and bring to a boil. Once boiling, reduce heat to simmer. Simmer 15 minutes, or until the potatoes and squash are very tender.

Step 4

Remove the herbs and puree the soup with an immersion blender or in batches in a blender. Season with salt and pepper to taste. Enjoy!