(I add 1/2 pound of cooked sage sausage to to final soup (step 6.) to make it a meal)
Cut butternut squash into 1-inch even-sized cubes.
Heat large pot or Dutch oven over medium heat. When hot, add olive oil / once olive oil is hot, add onions and leeks. Saute for a 3-4 minutes until onions have wilted.
Add in squash, ginger and chicken stock and bring to a simmer, cooking until squash is tender (about 15 minutes.)
Pour off most of the stock - reserve . . .
Carefully add squash, onion, ginger and leek into a blender or food processor and puree (using caution as the heat of the ingredients will often cause the blender top to want to pop off and make a mess all over your kitchen).
Once pureed, add contents back to the pot, and add the (reserved) stock until the desired consistency is attained.
Stir well, add nutmeg, salt and pepper to taste.
A nice garnish is chopped walnuts
Hint - This soup freezes exceptionally well. Just make sure that it is refrigerated for a day first to allow it to cool completely before freezing.