Zubereitung

1. 1

   Pre-heat oven to 350 degrees.

2. 2

   Cut the squash in half and remove the seeds.

3. 3

   Sprinkle the cut sides with some salt, pepper, olive oil and thyme.

4. 4

   Add 1 peeled and smashed garlic clove in each half.

5. 5

   Place on a baking sheet with cut sides facing up. Cook for 1 hour. Can do ahead.Over medium heat, place a large soup pot or dutch oven.

6. 6

   Add a tablespoon or so of olive oil.

7. 7

   Add the diced onions and the remaining 2 garlic cloves.After 5 minutes, or after the onions are translucent, add a pinch of salt and pepper.Immediately following the salt/pepper addition, add the ginger, garam masala and cumin. Cook for 1-2 minutes on medium heat.Scoop out the cooked acorn squash and add to the soup pot.

8. 8

   Add the chicken stock and bring to a boil.Using an immersion blender, puree the soup.Turn off heat.

9. 9

   Add more salt/pepper to taste and the heavy cream (if using).Enjoy as is or with some croutons!