Instructions: In a large saucepan, melt butter over medium heat. Add leek and ginger and cook, stirring frequently, until the leek is tender, 3 minutes. Add squash, chicken stock, orange zest, cinnamon, and cloves. Bring to a boil, reduce heat to medium-low, partially cover, and simmer 30 minutes.
In a food processor or blender, puree soup in batches until smooth. Return to pan and add cream, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 5 minutes. Serve hot.
This recipe yields 6 servings.
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