1 Medium - Large Butternut Squash
2 Large Leeks, cleaned and chopped (white part only)
4 tsp Minced Fresh Ginger
6 cup Chicken or Vegetable Stock
3 tbsp Unsalted Butter
Preheat the oven to 400 Cut the squash length-wise and remove the seeds (retain these).
Place cut side down on a slightly oiled baking sheet and bake for about 1 hour (or until a fork easily pierces the skin).
Clean the squash seeds of their pulp and set aside.
A few minutes before squash is done roasting, heat butter over medium low heat in a large soup pot (about 6qt).
Add and cook until tender but not browned the leeks and ginger.
Meanwhile, remove the squash from the oven and remove the skin (easier done while hot but be careful not to burn yourself).
Toss the squash seeds in a little oil and salt and spread out on a baking sheet.
Roast them in the oven until they are crispy and brown.
Add the squash and 4 cups of the stock to the pot with the leeks and ginger along with a healthy dash of cayenne.
Simmer for 20 minutes, breaking up the squash with a spoon.
Puree until smooth (great time for a stick blender).
Add a teaspoon of salt and enough of the remaining stock to reach the desired consistency.