Instructions: Spray a stockpot with cooking spray. Cut the squash in half lengthwise.

Remove the seeds and fiber, and peel. Cut into 1/2" pieces, and set aside.

Over medium-low heat, cook the leeks and garlic, covered, until softened, 3 5 minutes. Add the ginger, squash, and parsnips. Stir, and cook over medium heat 3 - 5 minutes. Add the salt, pepper, and stock. Cover and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 12 15 minutes. Transfer half the mixture to a food processor and puree.

Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.

Meanwhile, cut the bread into 1/2" cubes. Toast until golden brown.

Sprinkle with the Parmesan, and return to the oven, until the cheese begins to melt. Serve the soup in individual bowls with the toasted cheese croutons on top.

NOTES :
* bread slices should be 3/4"

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