2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 large leek, trimmed, cleaned, and thinly sliced
1 large clove garlic, smashed
1 sprig fresh thyme or rosemary
1 medium butternut squash, peeled, seeded, and chopped (about 5 cups)
1½ quarts low-sodium vegetable broth
Heavy cream for serving
Sliced chives for garnish
Kosher salt and freshly ground black pepper to season
1. In a 5 to 6 quart saucepan, heat the butter and oil over medium until the butter has melted. Add the leeks and a pinch of salt and pepper. Stir occasionally until leeks are translucent, about 5 minutes.
2. Stir in the garlic and thyme or rosemary, and cook for 1 minute more.
3. Add the squash and stir to combine. Pour in the broth and bring to a boil. Reduce to a simmer and cook until the squash is very tender, about 30 minutes.
4. Remove the herb sprig. Use an immersion blender (or a blender, in batches) to puree until smooth. Transfer to a bowl and add a swirl of cream and a sprinkle of chives.