Curried Butternut Squash Soup

Curried Butternut squash soup:
1 medium butternut squash ,baked in the oven
2 tblsp olive oil
1 1/2 cups chopped onion
1 large leek, washed, sliced into rings - very important ingredient -
makes the soup!
2 cups corn, either frozen or canned
6 cloves garlic
1 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 1/2 tsp. salt
5 cups vegetable broth or water (Broth is so much better)

Bake the Bnut squash - scrape flesh out and set aside. Heat olive oil in
large pot over medium heat - add onions, leeks, corn and all the spices.
Sautee about 10 minutes. Add squash, salt and broth - bring to boil ,
reduce heat and simmer about half an hour. Working in batches, puree
soup in processor or blender untill smooth. Return soup to same pot,
bring to boil. Reduce heat and simmer . The original recipe calls to add
a potato to thicken and also add 1/2 cup whipping cream to thicken. I
have never done this, as I find it is plenty thick and no sense in adding
extra calories with the cream. I know you will like this soup. Also
freezes well in quart jars.