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In a heavy soup kettle, heat the bacon and let it render its fat for a few minutes at low heat. Add the onion and cook until light golden brown. Add butternut squash, potato, leeks, celery, garlic, cumin and ginger. Add the stock and bring to a boil. Lower the heat and cook gently for 45 minutes. Or until the vegetables are tender.
Using a hand-held immersion blender (or a regular blender), puree the soup until very smooth. Add the cream, sherry and salt and pepper.
You may complement this soup with garlic and Parmesan cheese croutons and a drizzle of sour cream.
Cut the bread into ½” cubes. In a large sauté pan, heat the butter. When melted and add garlic and parsley. Mix thoroughly then add croutons. When croutons are well‑coated, transfer to a baking sheet in a single layer and broil until golden brown. Be sure to mix them around the pan every few minutes to get them golden and crisp on all sides.
Allow to cool NOT COVERED on a cookie sheet not in a bowl in a single layer.
Mix all ingredients to achieve the right consistency and seasoning!