1. For the soup: cut squash, onion and leeks into 1/2" pieces. Thinly slice shallot and garlic. Sweat the onion, leeks, shallot and garlic until translucent in butter. Add squash and cover. Leave on very low heat for 10 minutes. Squash should have released water content. Add heavy cream and bring to a boil. Once liquid boils, pull pot off the stove and blend in a Vita-Prep and pass thru a chinois. Season with salt to taste.