This is very good! Great for luncheons.
Source: Toronto Star

Squash & Leek Soup with Ginger

10 cups Chicken Stock
6 cups Butternut Squash, chopped
1 cup Leeks (1 Med.), thinly sliced
1 cup Onion (1 large), finely chopped
1 teaspoon ground ginger
1/2 teaspoon ground cumin
2 Tablespoons Cider Vinegar
1/4 teaspoon Tabasco Sauce
1/3 cup Green Onion, finely chopped
1 teaspoonful dried Basil, crumbled
2 Tablespoons Sesame Seeds
1 Tablespoon fresh Ginger Root, finely chopped

In large stockpot, combine first 8 ingredients. Bring to a boil. Reduce heat and simmer, partially covered, until squash is tender, about 15 minutes. Skim if necessary. Add green onions and basil and simmer for 5 more minutes. Taste and adjust seasonings. Meanwhile, toast sesame seeds until golden in a small pan over medium heat for 30-60 seconds, stirring constantly. Prepare fresh ginger(I grate it) and set aside. Ladle soup into bowls and stir fresh ginger into each bowl and sprinkle with sesame seeds. Yeild: 12 generous servings.