Ingredients

2 garlic cloves
2 small or 1 medium leek, about 5 ounces, rinsed well and cut into 1-inch pieces
2 pounds butternut squash
1 teaspoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ cup dry white wine
3 cups low sodium chicken broth
¼ teaspoon ground nutmeg
½ teaspoon fresh lemon juice
½ cup heavy cream (optional)

Description

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