Remove the cap of the squash, the seeds, and the squash pulp.

Coarsely cut the leek, carrots and potato.

In a saucepan, melt the butter; add the vegetables and the squash pulp. Sweat at medium heat, covered, for 3 minutes, stirring from time to time. Add the chicken broth, cover and simmer for 30 minutes, or until the vegetables are well cooked. In a food processor, purée the vegetables and broth. Reheat over low heat. Add 7 Tbsp of cream to the soup. Preheat oven to 180°C (350°F).

Reheat the squash shell in the oven for 10 minutes. Remove from the oven and pour in the very hot soup.

Stir in the remaining cream, garnish with dill, and place the squash soup tureen in the centre of the table.