1 cup extra virgin olive oil
2 tablespoon maple sugar or syrup
1 tablespoon mixed whole spices (ginger, cinnamon, star anise, and allspice)
1 leek, chopped
1 onion, diced
1 celery stalk, chopped
1 carrot, diced
1 fresh chili, split and seeded
1 bouquet garni (thyme, marjoram, lovage, and cilantro)
Freshly ground black pepper
extra-virgin olive oil
dark soy sauce
1 large whole butternut squash, halved lengthwise
½ gallon vegetable broth
Squash seeds, toasted with salt and olive oil
For the Sauce:
Add the olive oil to a 2-gallon pot. Add the maple sugar and cook to a light caramel. Add the ginger, cinnamon, star anise, and allspice, and toast until they are fragrant, 1 to 2 minutes. Before the spices burn, add the leek, onion, celery, carrot, chili, bouquet garni, and soy sauce and season well. Simmer covered over low heat for 30 minutes to 1 hour until vegetables are tender and fragrant.
For the Purée:
Preheat the oven to 400°F. Roast the squash on a baking sheet (cut side down) until the skin browns and the flesh is tender. Cool the squash and peel the skin. Add the chopped pieces of squash to the Sauce and add enough vegetable broth to allow the squash pieces to float freely. Simmer to infuse flavors. Season with salt and pepper. Remove the bouquet garni and spices (if in a bag), then purée the mixture with additional extra virgin olive oil. Pass through a chinois and reserve.
To Assemble and Serve:
Sprinkle the Purée with toasted squash seeds. Top with a sliver of spiced marshmallow and drizzle with aged soy.