Butter's Winter Squash Soup

Preheat oven to 400 degrees F. Place the following cut side down on an oiled baking sheet:
- 1/3 sweet potato
- 1/3 kuri squash
- 1/3 butternut squash

Bake until the squash can easily be pierced with a fork (about 1 hour). Let cool, then scoop the pulp from the squash skin and discard the skin. Melt or heat 3 tablespoons unsalted butter or vegetable oil in a soup pot over medium-low heat. Then add the following, stirring constantly, and cook about 5 to 10 minutes:
- 2 large leeks (white part only), chopped
- 4 tsp ginger, minced and peeled

Stir in the squash along with 4 cups chicken stock (or any vegetable stock for a vegetarian option). Bring to a simmer and cook for 20 minutes, stirring and breaking up the squash with a spoon. Puree until smooth. Return to pot and stir in:
- 2 cups chicken or vegetable stock
- 1-1/2 tsp salt
- a pinch of curry and a pinch of saffron

Heat thoroughly. Ladle into warmed bowls and garnish with chopped cilantro and croutons.