Butternut Velvet Soup with Leeks

INGREDIENTS:

2 1/4 lb Butternut squash; peeled,
-seeded and cut into
-1/2-inch cubes
1 ts Vegetable oil
1 1/2 c Low-fat; (1 percent) milk
2 tb All-purpose flour
1 Pinches freshly grated
-nutmeg
4 ts Yellow cornmeal
1 Recipe pizza dough
2/3 c Freshly grated parmesan;
-(about 2 ounces)
1 tb Chopped fresh sage leaves
1 lg Garlic clove; minced
Freshly ground black pepper
-to taste