Butternut Squash Soup

This recipe is from Robert Ferguson & Krista Clarke-Ferguson's The Detox Drop 3-Day Fresh Start book. I recently did this detox & will be writing about my results soon! This soup is chock full of flavor & I still make it often, detox or not.

Ingredients
1 whole garlic head
4 tsp grapeseed oil
6 c. thinly sliced leek (about 4 large)
4 c. cubed (3/4 inch) peeled butternut squash (about 1 medium)
2 c. distilled water
2 c. fat-free/ less-sodium vegetable broth
1/2 tsp ground black pepper

Method
Preheat oven to 350F. Remove outer white papery skin of garlic head (do not peel or separate the individual cloves). Wrap garlic head in foil & bake for 1 hour; cool 10 minutes. Separate cloves: squeeze to extract pulp. Discard the skins.
In a large saucepan heat oil over medium-high heat. Add leek & saute 5 minutes or until tender. Stir in garlic, squash, water, broth & black pepper; bring to a boil. Reduce heat & simmer 10 minutes or until squash is tender.
Place half the squash mixture in a blender. Blend until smooth. Set aside & repeat with remaining squash mixture.