Wash the butternut squash thoroughly since we won't be removing the tough skin.

Chop the butternut into two inch sizes to decrease the boiling time and remove the seeds.

In a sufuria, add in the butternut and about 6 cups of water. Over high heat, bring it to a boil. Use the knife to check whether it is cooked all the way through. Remove from the sufuria and let them cool.

As it cools, chop and mince the ingredients.

Chop the boiled butternut squash into smaller pieces.

Heat the sufuria over medium heat with the cooking oil added, then add onions and saute till soft and transparent.

Add the garlic and continue to saute as you stir. Add the salt.

Add the leek and green onions and cook for three minutes, occasionally stirring then switch off the gas.

In a bigger bowl add in the butternut squash, contents from the sufuria, black pepper, nutmeg and give it a good stir.

Using a counter-top blender add in half of the mixture and two cups of water and blend.

Pour the puree back into the sufuria. Over high heat bring it to a boil, occasionally stirring. Once the soup reaches a boil, turn the heat down and simmer for an additional three minutes.

Serve immediately while still hot.