Add the leek and sauté until softened, about 10 minutes. Add the squash, chestnuts, sage, cheesecloth pouch, and water. The water should cover the squash by about 2 inches.

In a large non-stick pan, heat the oil over medium-high flame. Add the onion and pepper and cook for 5 minutes, stirring often. Add the Himalayan salt, clove powder, cinnamon powder, ginger ...

2 tablespoons Tuscan chestnut honey or other honey of your choice 2 tablespoons unsalted butter 1. Preheat the over to 375 degrees. 2. Cut off the ends of each squash and split lengthwise.

Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side. Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.

About 1/2 cup crème fraîche or heavy cream Toss the squash and chestnuts into a large Dutch oven or soup pot. Add the leeks, milk and 3 cups water, salt generously and bring to a boil.