Tuscan Squash and Leek Soup

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Step 1

Melt butter over medium high heat in a large pot. Add garlic, rosemary, sage, leek and salt. Stir and cook for 2 minutes.

Step 2

Add squash, and salt and mix together. Then add the broth or water, and bring to a gentle boil.

Step 3

Reduce heat and let simmer for 15 to 20 minutes, or until squash is soft. Remove from heat and puree until smooth.

Step 4

Serve with warm crostini and a drizzle of olive oil.