Here is a wonderfully simple recipe that marries the flavors of leeks and squash. It makes a rich but low-calorie soup that warms you up on wet fall days. Bake a winter squash (butternut, acorn or Delicata) when the flesh is tender scoop it out and set aside. Sauté one large or two small leeks in a little olive oil until translucent and tender. At the same time bring four cups of stock (vegetable or chicken) or water to a boil. Add the leeks and the flesh of the squash to the stock; season with herbs (salt, pepper, bay, thyme, dill or any combination) and bring to a boil again. Take the soup off the heat and allow it to cool a bit. Puree the soup in a blender and serve with sour cream or yogurt garnish.