Ingredients

• 1 leek, split in half lengthwise

• 2 tablespoons olive oil

• 2 cloves organic garlic, crushed

• 2 sprigs thyme

• 2 bay leaves

• 5 sprigs organic parsley

• 1 cup white wine

• 1 1/2 pounds Buttercup Squash, roasted and peeled

• 5 cups chicken stock

• 1/2 cup milk

• 1/2 cup heavy cream

• Salt and pepper to taste