Recipe: White Bean and Roasted Squash Soup with Pistou

Name: Recipe: White Bean and Roasted Squash Soup with Pistou
Ingredients: 1 butternut squash, about 2 1/2 pounds; 4 large cloves garlic, unpeeled; grapeseed oil (or other neutral oil); 1 large leek (about 2 1/2 cups chopped); 6 cups flavorful chicken or vegetable broth; 4 cups of cooked white beans; salt and freshly ground pepper; 1/2 (heaping) cup of chopped parsley; 1 (scant) cup of chopped fresh basil; 1 tablespoon chopped fresh rosemary; 1 tablespoon fresh thyme leaves; 1 smallish garlic clove, chopped; 1/4 cup olive oil; salt