Instructions: 1. Heat the oven to 375 degrees.

2. With a sharp knife, prick the squash in several places to allow air to escape while it cooks (otherwise, it could burst!), place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash
is soft when you push on it. Let it cool for 30 minutes, so it is easier to
handle, then peel, seed, and remove strings. Cut the roasted squash into 1-inch pieces, or scoop meat out with a spoon.

3. In a heavy soup kettle, heat the olive oil and add the onions.

4. Cook until LIGHT golden brown and add the leeks and cumin.

5. Cook for 2 minutes and add the garlic and ginger.

6. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg.

7. Add the squash and chicken stock and bring to a boil.

8. Lower the heat and cook gently for 15 minutes.

9. Using a hand held blender (or a regular blender), puree the soup until very smooth. Add the milk, salt and pepper.

10. Cook for 2 minutes but do NOT bring to a boil. Add cornstarch and serve
in soup plates.

You may compliment this soup with garlic and Parmesan cheese croutons and a
dollop of no-fat sour cream.

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