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), puree 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 stir until thickened, about 5 minutes. Serve in soup plates. If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of non fat sour cream. Yield: 6 servings Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER
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|Serving Size: 1 Serving (4888g)|
|Recipe Makes: 1|
|Calories from Fat: 409 (16%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||61 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 72mg||22 %|
|Sodium 4053.3mg||140 %|
|Potassium 9545.8mg||251 %|
|Total Carbohydrate 370.2g||109 %|
|Dietary Fiber 41.2g||165 %|
|Sugars, other 329g|
|Protein 84.3g||120 %|
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Calories per serving: 2497
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