Butternut Squash Soup

Lemme tell you something about this soup: it's not my own recipe.

But good gravy it's good!! It's straight out of the Joy of Cooking. I don't like the way that they lay out their recipes, so this is my own rewrite.You're going to need a few hours for this, since the squash needs to be roasted.

1 four-pound butternut squash
2 large leeks
2 teaspoons finely minced ginger
6 cups vegetable stock
A few tablespoons olive oil or butter
Salt and pepper to taste

• Preheat your oven to 350 degrees 
• Cut the squash in half; scoop out the seeds 
• Fill a baking dish with about a half inch of water; place the squash face down and cover with foil. Cook for about 45 minutes to an hour, or until it's easily pierced with a fork and very soft 
•  While the squash is cooking, finely mince your ginger and slice the leeks--you will only need the white parts
•  Remove the squash from the oven and set it aside so it cools enough for you to handle 
• Saute the leeks and the ginger in the olive oil in a heavy-bottomed pot until they are soft and fragrant and just a little browned 
• Scrape the cooled squash into the mixture and add four cups of stock and cook on medium heat for about 15 minutes; as it cooks, mash the squash against the side of the pot to break it up a bit
• Remove your pot from the heat; either ladle the mixture into a food processor or blender and process until smooth. If you have an immersion blender, just use that in the pot to process until smooth (NOTE: be VERY careful with the immersion blender; this shit is lava-hot and will bubble up) 
• Return the soup to the stove, add remaining two cups of stock, salt, and pepper to taste and cook for about five to ten more minutes until it's at your desired consistency. 
• Serve garnished with garlic croutons, or finely chopped parsley, or finely chopped cilantro