I ignored enough of the instructions here that I'm pretty sure I'm disqualified from commenting on the recipe, but I'll try anyway. Unfortunately I couldn't find a Red Kuri squash, so I used a combination of butternut and a piece of kabocha that I happened to have leftover. When I read the bonne idee more carefully I realized that I should have added chestnuts to mimic the flavor of Red Kuri, but I didn't have any at home and didn't have the time to go back to the store. Then I didn't feel like peeling squash, so I skipped that part of the recipe too. What I did was slice the squash in half, put it cut side down on a baking sheet, and bake until very sort (about 1.5 hours). After it cooled it was easy to scoop out and discard the seeds, and then scoop the flesh into the pot. I had already cooked the leeks in some butter in the bottom of the soup pot, so at that point all I did was add some milk and water, blend, and re-heat. Quick and easy. Since I didn't make the soup correctly, I decided to follow the directions and make the apple and hazelnut garnish. I also did blue cheese croutons. I'm still hopeful that one day I'll find a Red Kuri squash and get to actually try the soup, but this was an easy and very tasty substitute.