• 2 tblspns butter or olive oil
• 2-3 leeks, sliced into rounds
• 1 butternut squash, peeled, seeded and cut into chunks
• 1 bouquet garni (an herb bundle tied with string) including any or all of the following:
• a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
• Filtered water (or chicken stock)
• 1 cup yogurt, buttermilk, half-and-half, or whole milk (or 3/4 cup cream or crème fraiche)
• Salt and pepper to taste

Garnish:

• Crème fraiche or yogurt
• Finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs); or a grating of nutmeg, or a grind of black pepper

1. Heat the butter or oil in a medium-sized soup pot. Add the leeks and sauté until soft.
2. Add the butternut squash and add filtered water (or stock) to cover the vegetables by about 3/4 of an inch. Add the bouquet garni and bring the pot to a boil.
3. Reduce heat and simmer until the squash is soft.
4. Turn off the heat, remove the bouquet garni.
5. Puree the soup with an immersion blender (or in a blender), adding the yogurt or other dairy, and a big pinch of salt and pepper as you blend. Taste the soup and adjust the seasonings.
6. Serve in a shallow bowl with a dollop of crème fraiche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.