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).