Ingredients

• 1 to 2 butternut squash (about 4 pounds total)
• 1 tablespoon extra virgin olive oil
• 1 cup diced onions
• 1 cup diced leeks
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh garlic
• 1 tablespoon chopped fresh ginger
• 2 tablespoons pure maple syrup
• 2 tablespoons soy sauce
• 1/4 cup bourbon
• 1/2 cup dry sherry
• 1/4 teaspoon grated nutmeg
• 5 cups chicken stock
• 3/4 cup evaporated skim milk
• Salt and freshly ground pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water

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Instructions

1. Preheat oven to 375 degrees.
2. With a sharp knife, prick the squash in several places to allow steam to escape while it cooks
3. (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 cool for 30 minutes, so it=s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.
4. In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.
5. Using an immersion blender (or a regular blender), puree the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and stir until thickened, about 5 minutes. Serve in soup plates.
6. If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream.