Note: we served this with a nice Parrano cheese melted onto a slice of baguette.

2 T EV olive oil
3 leeks, sliced, soaked to remove grit and drained
3 stalks celery, cleaned and chopped
1/2 cup chopped fresh marjoram
1/2 cup fresh flat-leaf Italian parsley chopped
2 medium kabocha squash, cut into quarters, roasted in oven on cookie sheet, cooled, peeled and chopped into chunks
1.5 quarts chicken or veggie broth
1/2 t pepper (white is better, but can use black)

Saute olive oil with leeks and celery until green color has turned. Add marjoram, parsley and bay leaves and stir a bit. Add squash chunks, broth and pepper. Simmer for 35 - 40 min. Cool and puree and return to the pot

1/2 cup dry sherry
1 1/4 t turmeric
3/4 cup heavy creme
1 T salt
2-3 pinches of saffron

Stir in the remaining ingredients and adjust salt and pepper to taste. When ready to serve, bring back to a simmer on the stove. You can garnish with creme fraiche or greek yoghurt, crisped leeks, chopped pecans, toasted seeds (squash or pumpkin), etc.