White Bean And Roasted Squash Soup With Pistou

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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

For the pistou:

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


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