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1
Cut squash in half lengthwise; remove seeds.
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2
Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg.
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3
Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside.
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4
Heat the olive oil in a large saucepan over medium heat until hot.
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5
Add the onion, celery, carrot and saute until soft but not brown, about 10 minutes.
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6
Season with salt and pepper.
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7
Add the chicken stock and bring to a boil.
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8
Simmer for several minutes.
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9
Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes.
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10
Add a bit more maple syrup and cinnamon to taste.
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11
Puree the soup in a blender until smooth.
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12
(The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month.
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13
It will thicken as it cools and may need thinning with stock or water when reheating.)
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14
Return the soup to the pan and reheat gently.
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15
Add the half-and-half, if using.
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16
Adjust the seasoning with salt and pepper.
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17
Ladle into a warm tureen, a ceramic bowl or 4 soup plates.
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18
If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.
