Butternut Squash Soup - The Way You Cook

Ingredients

• 2-3 Tbs olive oil
• 1 medium yellow onion, small diced
• 1 leek, white part only, sliced
• 3 garlic cloves, finely chopped
• 5 pounds butternut squash, peeled and medium diced
• 2 large carrots, medium diced
• 3 celery stalks, medium diced
• 1/2 ts ground black pepper
• 3 fresh thyme sprigs
• 1 fresh rosemary sprig
• Pinch of saffron threads (optional)
• 8-10 cups water
• Salt, ground black pepper to taste