Acorn Squash & Cranberry soup

Ingredients

• 1 Tbsp. (15 ml) olive oil
• 2/3 cup (60 g) minced leek
• 1/2 cup (60 g) diced celery
• 4 cups (1 liter) chicken stock
• 2 cups (300 g) minced acorn squash
• 1 cup (150 g) diced parsnips
• 1 cup (100 g) fresh cranberries
• 1 ½ tsp. (8 g) fresh ginger
• 1/2 tsp. (2.5 ml) salt
• Pepper to taste
• 1 cup (250 ml) milk
• 2 Tbsp. (40 g) goat cheese
• 1/4 cup (25 g) minced leek
• 1 ½ Tbsp. (10 g) walnuts
• 3 Tbsp. (45 ml) maple syrup
• 1/2 cup (125 ml) water