To a Healthy Thanksgiving!

Here's one of my favorite Fall Season comfort food, it is easy to prepare and to make and delicious on a cold day. Also a great soup to start off your Thanksgiving dinner.

A healthy Butternut squash with roasted garlics. I love The Williams-Sonoma Collection: Soup book, easy to follow, great images and never fails to turn me into an expert cook! I always refer to it when in the mood to prepare a healthy delicious soup!

Here's what you need:

• 1 large butternut squash (about 4lb)
• 20 cloves garlic
• 4 Tablespoons olive oil
• 1/4 cup water
• 2 leeks (include tender green parts) finely chopped
• 5 cups vegetable stock
• Salt and pepper
• Fresh italian parsley finely chopped

Here's what you need to do:

Preheat oven 350°F

Cut squash in half length wise, remove seeds and fiber

Remove peel and cut flesh in 1 inch slices

In roasting pan, combine the squash and garlic cloves, drizzle with olive oil tossing them to cover them all. Pour water. Roast 50-60 minutes, stirring occasionally, until both squash and garlic are soft and golden. (if squash begins to scorch, add water).

While squash and garlic are roasting, in a heavy frying pan over medium heat, warm 2 tbs of olive oil. Add the leeks and sauté until golden brown (15 min max) Set aside.

Once your squash, garlic and leeks are prepared, combine with vegetable broth in a blender and purée in batches until very smooth. About 1 minute.

Transfer the purée in a sauce pan, add remaining vegetable stock and bring it to a simmer over medium heat. Season to taste and garnish with parsley.

(makes 4 to 6 servings)