3 Tablespoons extra virgin olive oil 1 large onion peeled and chopped 2 cloves fresh garlic, crushed 1 large butternut squash, peeled, seeded and cubed 3 carrots peeled and chopped 3 parsnips peeled and chopped 1 sweet potato peeled and chopped 2 leeks, cleaned and chopped, white parts only 1 teaspoon ground thyme Salt and freshly ground pepper to taste 8 cups organic vegetable stock (bewell.com)