Instructions: 1. Rinse squash, trim ends, cut in half lengthwise, and discard strings and seeds. Put into a saucepan with stock, cutting again if necessary, to make squash fit into pan. Bring to a boil, reduce heat to low, and simmer, covered, until just tender, about 20 minutes. Remove squash, and when it is cool enough to handle, cut away skin with a small, sharp knife and chop flesh into roughly 1-inch squares.

2. In a large, heavy-bottomed 3-quart saucepan, warm butter over medium-low heat. Add leeks and 1/4 t salt, and cook until tender, about 45 minutes.

Add garlic, cumin, and chile powder, and cook for 1 minute.

3. Add reserved squash and stock, tomatoes, chipotles, cilantro bottoms, remaining salt, and pepper to taste, and bring to a boil. Cook over low heat for 30 minutes. Puree in a blender or food processor.

4. Return soup to saucepan and through. Garnish each serving with a tea- spoon of sour cream and chopped cilantro.

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