Butternut Squash-Leek Soup

Pumpkin with nuts is one of the most beloved vegetables of the fall harvest; this simple soup really reveals the taste of pumpkin.
Preheat the oven to 350 degrees.Remove the white paper skin from the garlic head (do not peel or separate the cloves). Wrap the cabbage in foil. Bake at 350 ° C for 1 hour; let cool for 10 minutes. Separate the cloves; squeeze to extract the garlic pulp. Peel it off.Heat the oil in a large saucepan over medium-high heat. Add the leeks; simmer for 5 minutes or until tender. Add garlic, pumpkin, 2 cups water, broth, salt and black pepper; bring to a boil. Reduce the heat and simmer for 10 minutes or until the squash is tender. Put half of the pumpkin mixture in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Pour the puree soup into a bowl. Repeat with the remaining pumpkin mixture.Wine Note: The creamy texture of the puree soup goes well with a juicy yet crunchy chardonnay like J. J. Vincent Bourgogne Blanc ($15). It turns out to be rich, rounded and fruity, with a mild buttery taste and good acidity to balance the natural sweetness of the pumpkin. -Jeffrey Lindenmuth