Prep the squash (~3lb) - cut in half, scrape out seeds and bake for an hour at 350 flat side down on a greased cookie sheet till it is soft and can be pierced with a fork easily.
Let cool, scrape out flesh and you can put that in the fridge till you want to make your soup.
Soup:
Sautee two medium/large leeks with an inch of ginger (finely chopped) in butter.
add four cups of chicken stock and the squash and simmer for 20 minutes breaking up the squash.
Puree in a blender. Add salt and pepper to taste and dilute with ~2 cups chicken stock to right consistency. Heat up and the server.
Be sure to puree really well.