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1
Dry the squash: Heat oven to 150 degrees.
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2
Line a 12-by-15-inch rimmed sheet pan with aluminum foil and spray lightly with grapeseed oil.
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3
Slice squash in two at the point where the neck and bulb meet; reserve neck for another use.
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4
Cut bulbs in two lengthwise.
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5
Slice each piece into 3/4-inch half-rounds, leaving seeds and webs intact.
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6
Arrange slices on sheetpan.
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7
Bake until moisture has evaporated, about 10 hours.
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8
Cool.
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9
If baked in advance, place in plastic zipperlock bags and freeze.
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10
In a heavy 5- or 6-quart stockpot, toss onions, shallots, leeks, garlic, celery and carrot together and spray with grapeseed oil 10 seconds to coat.
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11
Stir well.
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12
Cover pot, and cook vegetables over very low heat, stirring occasionally, until they are soft, fragrant and beginning to color, about 30 minutes.
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13
Increase heat to medium-high, add 10 cups water, 4 ounces of the dried squash (freeze remaining for another time), bay leaf, salt and peppercorns.
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14
Simmer, uncovered, over very low heat for 30 minutes.
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15
Add parsley and kale, and simmer 5 minutes.
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16
Add scallions, remove from heat and steep 5 minutes.
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17
Strain.
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18
At this point stock may be used as a base for any soup or sauce or frozen until needed.
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19
To make soup, bring strained stock to a simmer in stockpot.
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20
Add diced squash, and cook over low heat, covered, until squash is extremely tender.
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21
Puree in blender in batches until perfectly smooth.
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22
Add heavy cream and salt and cayenne to taste.
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23
Serve.
