Heat a generous drizzle of oil in a large pot over medium heat.

Add the onions, leek, and garlic, and sauté until soft and translucent.

Add the squash and continue cooking for about 20 minutes, lightly golden.

Stir in the celery and onion soup mix.

Pour in enough water to fully cover the vegetables, then bring to a strong boil.

Reduce heat to low, cover, and let simmer for one and a half hours until the vegetables are very soft and the flavors have deepened.

Using a blender, blend until completely smooth.

Season with salt and black pepper to taste.

Preheat oven to 375 degrees Fahrenheit.

Add the garlic, scallions, jalapeño, dates, oil, and salt to a 5×7 baking dish.

Mix gently so everything is coated in oil.

Bake for 15-17 minutes.