About 4c. butternut squash, peeled and cut into 1" cubes.
1/2c. orange juice
1/3c. orange juice
1/3c. brown sugar
1 cinnamon stick
1c. sliced leeks (white portion only) Can use green onions
1 apple, peeled and chopped
1/2c. chopped onion
1/4c. butter
4c. chicken broth
1/3c. whipping cream
salt and pepper to taste

In a roasting pan, toss 3c. of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450 for 30-40 minutes or until squash is tender. Discard cinnamon; drain squash, reserving cooking liquid. Set squash and liquid aside.

In a Dutch oven, sauté leeks, apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt and pepper; heat through. Cool slightly. In a blender, process soup in batches until smooth. Retrun all to the pan; heat through. Do not boil.

Cut remaining squash into 1/4" cubes. In a large skillet saute squash cubes in olive oil and reserved cooking liquid until squash is tender and liquid has evaporated. Ladle soup into bowls. Garnish with squash cubes.