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1.
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Heat the oven to 375 degrees.
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2.
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With a sharp knife, prick the squash in several places to allow air to escape while it cooks (otherwise, it could burst!
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), place the squash in a baking dish lined with foil and roast for about 90 min, till the squashis soft when you push on it.
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Let it cold for 30 min, so it is easier tohandle, then peel, seed, and remove strings.
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Cut the roasted squash into 1-inch pcs, or possibly scoop meat out with a spoon.
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3.
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In a heavy soup kettle, heat the extra virgin olive oil and add in the onions.
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4.
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Cook till LIGHT golden and add in the leeks and cumin.
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5.
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Cook for 2 min and add in the garlic and ginger.
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6.
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When the garlic is fragrant, add in the maple syrup, soy sauce, bourbon, sherry and nutmeg.
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7.
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Add in the squash and chicken stock and bring to a boil.
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8.
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Lower the heat and cook gently for 15 min.
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9.
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Using a hand held blender (or possibly a regular blender), puree the soup till very smooth.
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Add in the lowfat milk, salt and pepper.
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10.
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Cook for 2 min but don't bring to a boil.
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Add in cornstarch and servein soup plates.
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You may compliment this soup with garlic and Parmesan cheese croutons and adollop of no-fat lowfat sour cream.
