1. Preheat the oven to 375 degrees.
2. Prick the squash in several places with a sharp knife to allow the steam to escape while it cooks.
3. Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you press on it.
4. Let it cool for 30 minutes.
5. Peel and remove the seeds and strings.
6. Cut the roasted squash into 1/2-inch pieces.
7. Heat the extra virgin olive oil in a large skillet and add in the onions.
8. Cook until the onions are light golden brown.
9. Add in the leeks and cumin.
10. Cook for 2 minutes and add the garlic and ginger.
11. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry, and nutmeg.
12. Add the squash and chicken stock and bring the mixture to a boil.
13. Lower the heat and cook gently for 15 minutes.
14. Using a regular blender, puree the soup until very smooth.
15. Add the evaporated milk, salt, and black pepper.
16. Cook for 2 minutes and be sure to not bring the mixture to a boil.
17. Whisk together the cornstarch and water.
18. Add the cornstarch mixture to the soup. |
