Cut each squash into eights and season with S&P. You can add other seasonings if you prefer. Roast at 350 degrees on a foil-lined sheet pan until fork tender. Approx. 50-60 minutes
Cut the top off of a head of garlic, drizzle with olive oil, and wrap in foil. Add to the sheet pan with the squash and roast.
Discard the green tops of the leeks. Dice the bottom white parts. Make sure to wash well as they tend to have dirt between their layers.
Once the squash is done, let them sit to cool a bit until you can handle them. Peel the squash.
In the meantime, heat the ghee over medium-high heat, add the leeks and saute until they are golden brown, about 7 minutes.
Squeeze the roasted garlic out of the papery shell and add to the leeks. Continue sauteeing for another minute. Add the squash and then 2 cups of the vegetable stock.
Blend all ingredients together using an immersion blender, high-speed blender, or food processor. If using a high-speed blender, be sure to cover the top. I like to cover the small hole with a towel to be able to release steam during the blending process.
Add salt and pepper to taste and serve.
Garnish with cilantro or parsley.