|
Preheat oven to 375 degrees.
With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (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.
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.
Using an immersion blender (or a regular blender), purČe 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 serve in soup plates.
If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of nonfat sour cream.
|
