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Cut squash in half and remove seeds. Spray cookie
sheet with oil, place squash face down; roast at 450 degrees for 3/4 to
1 hour until soft when pushed. Remove, cool. set aside.
Saute onion and leeks until caramelized. Add ginger, cumin and
nutmeg, stir spices in over heat until you smell them then add soy and
maple. Stir and cook together for 30 seconds then add chicken stock.
Scrape squash off of skin and add to pot. I use a magic wand to puree
right in pot; if you don't have one ladle in batches into blender.
Season with salt and pepper taste to see if it needs more soy or more
maple or more ginger. Add milk, stir. If it seems to thick add water,
more stock or more milk. Check taste again. Heat and serve with
Parmesan. Enjoy.
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