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Saute leeks in 1 tablespoon of water for one minute. Add vegetable broth and heat to boiling. Stir in squash, celery, oats, Herbes de Provence and return to boil. Reduce heat and simmer for 15-20 minutes, or until the squash is very soft. Use a potato masher or fork to reduce pieces of squash to small chunks. Add sherry vinegar (if desired). Garnish with asparagus or chives.
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