Leek, garlic, olive oil, potatoes, butternut squash, vegetable stock, cream, salt and pepper
1Heat the oil in a large soup pot and sauté the leeks until soft, stirring often.
Add the garlic, potatoes and butternut squash, stir well. Add the vegetable stock and bring to a simmer.
Serve hot with a drizzle of cream, chopped chives and pumpkin seeds.
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