Leek, Squash & Sweet Potato Soup

Ingredients

• 2 tbsp butter
• 3 cloves garlic, minced
• 2 1/2 cups leeks, quartered and thinly sliced
• 3 cups butternut squash, 1/2” cube
• 3 cups sweet potato, 1/2” cube
• 6 cups chicken stock
• 1 tsp Herbes de Provence
• 1 bay leaf
• salt and pepper

Instructions

1. Melt butter in soup pot. Add garlic and sauté for 1 minute. Add leeks and sauté until soft (about 3-4 minutes).
2. Add butternut squash, sweet potato, chicken stock and spices.
3. Simmer uncovered for 10-15 minutes or until vegetables are soft.
4. Remove bay leaf before serving.