Editing Butternut Squash Soup (section)

==Saute everything==

Heat a large sauce pan on medium-high and add the olive oil. Once the oil is hot, add the onions and let them simmer for a few minutes until they start to become translucent. Add the oregano, some salt, and the garlic and simmer for another minute or two, stirring regularly to keep things from burning. Add the leeks and stir well, then allow everything to simmer for another 4-5 minutes. Once the leeks are starting to soften and everything is looking well-mixed, add the roasted squash (you might want to cut or tear the squash into chunks at this point). Stir and saute everything for another 5 minutes or so until the squash is well incorporated and heated through. Add enough broth so that it comes up to the level of the vegetables. Cover the pot and bring everything to boil. Reduce the heat and allow everything to simmer together for about 15 minutes so that the flavors integrate.