3-1/2 pounds butternut squash, halved and seeded 1/2 cup pumpkin seeds 1 teaspoon olive oil 3 Tablespoons unsalted butter 2 leeks, white part only, cleaned & chopped 4 teaspoons fresh ginger, minced 6 cups gf chicken stock 1-1/2 teaspoons salt
Preheat oven to 400 degrees F.
Oil a baking sheet and place squash cut side down on sheet.
Place pumpkin seeds in a small bowl and add oil. Mix to coat and spread seeds on baking sheet with squash. Bake for 1 hour. After 15 minutes check to see if seeds are browned. When brown, remove from oven and set aside. After 1 hour, remove squash from oven and let cool. Scoop pulp out and discard skin.
Heat a large pot over medium heat, adding butter. When melted, add leeks, ginger, squash and 4 cups of chicken stock. Simmer for 20 minutes.
Transfer to a food processor and puree until mixture is smooth. Return soup to pot, add 2 cups chicken stock and remaining salt. Reheat and ladle into bowls. Garnish with toasted pumpkin seeds.