INGREDIENTS

1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 2-inch pieces.
3/4 cup diced (1-inch) onion
1-2 cups sliced leek (about 2 leeks), including some (not a lot) of the lighter green inner leaves (note: be sure to get ride of the dark, tough green leaves)
1 tbsp extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken stock (or vegetable stock)
1 cup water

GARNISHES

1/3 - 1/4 cup crushed pistachio nuts
A few sprigs of fresh chervil, dill, chopped fresh tarragon, or chives

Dice 3/4 of an onion into 1-inch piece. Likewise, dice the leeks until you have about a cup or so. It's important to wash the leeks. To do so, slice the leeks lengthwise so you can fan out the layers under running water. Once the leeks are clean of dirt, they're ready to be sliced.

 Next, take the butternut squash and peel it. Then, cut it into 2 inch pieces. 1 butternut squash should yield around 4 cups of cubed squash.

Now, heat a large saucepan or stockpot over medium-high heat. Drop in 3 tbsp of butter melt it. 

Once fragrant, put the leeks and onion into the pan. Saute for a couple of minutes

Next, add the cubed butternut squash and a good grind of pepper and cook for a couple minutes.

Then, put the chicken stock (or vegetable stock) and water into the pan, along with a little olive oil and salt. Bring to a boil and cover partially. Reduce heat to low and boil gently for 15- 20 minutes, or until the squash is tender. To test the squash, run a paring knife through it. If it slides through easily, you're set.

 Now the fun part. Emulsify the mixture with an immersion blender until smooth. Alternatively, you can use a regular blender or food processor. But you have to let it cool down quite a bit first. The immersion blender is more convenient and they are relatively cheap. If you're planning to get into making soup, having an immersion blender is invaluable.