We served this last night. Gen wanted the recipe. So I am reconstructing what I did here.
Trim out the flesh from 5 lbs. of squash. Chunk it, oil, and bake in a hot oven for 30-40 minutes till it browns a bit.
Chop up 4 leeks. Saute in a soup pan with butter, slightly browning, and 8 sprigs of thyme. Take out the sprigs when the leeks are softened and browning. Take out the leeks.
Add 1 Tbs. of butter to the pot. Melt. Add 1/4 cup of wine. Stir it up and deglaze the pot. Stir. Add 2 Tbs. of flour. Add 1 tsb. of cumin. Stir.
Add the leeks. Add 6 c. of broth, salt, pepper.
Add the squash.
Blend the whole kabash. Put it back in the soup pot. Check seasonings. Serve very warm. Serves 6.
Add a topping: chives, pumpkin seeds, croutons, parmesan, red pepper flakes.
