By: Amy Longard, Holistic Nutritionist

Yields 6 servings 

Ingredients:

• 1 tablespoon olive oil
• 1 large leek, white parts chopped into rounds or half moons (about 1 cup)
• 1 medium carrot chopped into thin rounds or half moons
• 2 ribs of celery chopped
• 2 - 4 cloves of garlic minced
• A pinch of red chili flakes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 small butternut squash, medium dice (about 3 cups)
• 2 (398 mL/14 oz) can white beans, drained and rinsed or 3 cups cooked
• 6 - 8 cups of water or low sodium vegetable broth
• 1 - 2 bay leaves
• 1/2 to 1 teaspoon salt
• 3 cups (or more) of leafy greens of your choice (baby spinach, kale, collards, etc)
• Pepper

Directions:

1. Warm the oil in a large pot over medium-high heat.   Add the leeks, carrot, celery and a pinch of salt and sauté until the veggies have softened.  Add the garlic and cook for another minute, then add the oregano, basil and thyme. 
2. Add the butternut squash, beans, water or vegetable broth and bay leaves. Bring to a boil, then reduce to a low and simmer for 15 - 20 minutes or until the butternut squash is easily pierced by a fork. 
3. Stir in the salt salt and leafy greens. Simmer for a few minutes more to allow the greens to wilt. Take a little taste of your soup and season with additional salt and black pepper. Serve immediately with a drizzle of your favourite balsamic vinegar or a squeeze of lemon and a nice piece of crusty bread.