Directions
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Place the leeks, squash, bay leaf, broth, ¾ tsp. salt, and 1/4tsp pepper in a large saucepan or Dutch oven and bring to a boil.
Reduce heat and simmer, stirring occasionally, until the squash is tender, 10-12 minutes.
Remove and discard the bay leaf. Working in batches, puree the soup in a blender until smooth (or use a handheld immersion blender).
Meanwhile, heat the oil in a skillet over medium heat. Add the rosemary and seeds, if desired, and heat, stirring occasionally, until fragrant 2-3 minutes.
Divide the soup among bowls and top with the rosemary mixture.
Ingredients
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4 leeks (white and light green parts), chopped
1 3-lbs butternut squash, peeled and cut into 1-inch pieces
1 bay leaf
5 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
2 tsp. olive oil
1 tbsp. fresh rosemary, roughly chopped
¼ cup shelled raw pumpkin seeds, roughly chopped (optional)