White Bean and Roasted Squash Soup with Pistou - Crossroads Community Farm

Ingredients

• 1 butternut squash, about 2-1/2 pounds
• 4 large cloves garlic, unpeeled
• grapeseed oil (or other neutral oil)
• 1 large leek (about 2-1/2 cups chopped)
• 6 cups flavorful chicken or vegetable broth
• 4 cups of cooked white beans
• salt and freshly ground pepper
• 1/2 (heaping) cup of chopped parsley
• 1 (scant) cup of chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 smallish garlic clove, chopped
• 1/4 cup olive oil
• salt