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1
Preheat oven to 400 degrees F. Cut squash into quarters, remove seeds & loose membranes.
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2
Rub cut surfaces with 1 tablespoon of the olive oil.
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3
Roast squash for 40 minutes on flat sheet.
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4
Test for doneness by seeing if a fork easily penetrates flesh.
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5
When soft, cool to workable/room temperature.
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6
While squash is roasting, prepare the onions, carrots & garlic.
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7
Saute the onion & carrot in a large soup pot until the onion is translucent & slightly caramelized, about 15 minutes on low heat.
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8
Add garlic and saute another 10 minutes, taking care not to brown the garlic.
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9
Add the seasonings (thyme, ginger, cayenne, salt) & cook an additional minute.
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10
Take off heat until the squash is cool enough to peel.
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11
Peel & coarsely chop the roasted squash.
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12
Add the squash to the soup pot.
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13
Saute the squash 5 minutes over medium heat - taking care not to brown the garlic.
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14
When the squash is hot & maybe beginning to stick a bit, add the sherry.
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15
Stir well, then add the chicken broth.
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16
Let simmer with frequent stirring about 20 minutes or until thick.
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17
Finish soup by adding 12 ounces (1 can) evaporated milk (NOT condensed!).
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18
Add finely freshly ground black pepper & fresh grated nutmeg to pot & stir to mix just before serving.
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19
Adjust salt & serve.
