Roasted Butternut Squash and Leek Soup

Ingredients

• 6 thin slices baguette
• 1 Tablespoon olive oil
• Salt and pepper, to taste
• Cooking spray or vegetable oil, for the baking sheet
• 3 butternut squash, peeled, halved, seeded, and diced
• 3 Tablespoons olive oil
• 2 Cups thinly sliced yellow onion
• 2 leeks, halved lengthwise
• 4 cloves garlic, smashed
• 8 Cups low-sodium chicken broth
• Salt and pepper, to taste
• 1/2 bunch basil, plus more chopped for garnish
• 1/4 bunch thyme
• 1/4 bunch parsley stems

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