Roasted Butternut Bisque

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Olive oil cooking spray

2 heads garlic, halved crosswise

1 3-lb. butternut squash, peeled and cubed, about 8 cups

2 Tbs. olive oil

2 large leeks, well rinsed and sliced, about 13/4 cups

1 2/3 cups coarsely shredded carrots

3 medium-sized russet potatoes, peeled and cubed

1 Tbs. chopped fresh sage

6 cups chicken-flavored vegetarian stock

1/3 cup nutritional yeast

1/3 cup mild white miso

1/4 cup dry vermouth

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