Cut squash in half, remove strings and seeds. Place cut side down on foil lined cookie sheet and add 1/4 inch of water. Cover and bake at 375 degrees for one hour, or until squash is tender. Alternative method would be to cook in microwave oven approximately 10 minutes (covered and w/ 2 T. water added). Allow squash to cool until easily handled. Remove skin, dice and set aside for soup.
In a heavy pot, heat butter to medium heat and add onions, carrots, and celery. Cook until the onions begin to brown. Add leeks and cumin. Cook 2-3 minutes. Add garlic and ginger. Cook until fragrant. Add maple syrup, soy sauce, sherry and nutmeg. Cook 2 minutes. Add chicken broth and squash; bring to a boil. Lower heat and gently cook 15-20 minutes. Allow soup to cool.
Puree approximately 2/3 of the total amount and combine with remaining soup. Season to taste with salt and fresh ground black pepper.
Reheat and add the cream ~5 minutes before ready to serve. Do not allow soup to boil.
Garnish with 1 tablespoon fresh Maryland crabmeat!