pumpkin-leek soup

Ingredients

• 1 tablespoon olive oil
• 2 - leeks(white and light green parts) sliced and cut into about 1/4 inch and rinsed well(i use bowl of lukewarm water and place leeks in there and strain it afterwards in colander)
• 2 - celery stalks sliced
• 1 - garlic clove chopped
• 1 1/2 pounds butternut squash peeled and cut into 1/2 inch cubes
• 1 15 ounces can of pumpkin pureé
• 6 cups low sodium chicken broth
• 1 3/4 teaspoons salt
• 1/4 teaspoon pepper
• 1 tablespoon rosemary(can be fresh or in spice)