Use Buttercup, Butternut, Sunshine or Acorn

1 medium (approx 3 lb) Butternut, Kabocha, Buttercup or other sweet winter squash or pumpkin
2 medium Onions, finely chopped
4 cloves Garlic, minced
Up to 4 cups organic chicken or vegetable stock
1/2 tsp Nutmeg
1 tsp Maple syrup
1 tsp Salt + 1/2 tsp Pepper (to taste)
Butter
Heavy Cream

Preheat oven to 425. Remove stem and cut squash in half vertically, clean seed compartment. Lightly drizzle and brush (meat, not skin) with olive oil and sprinkle with salt. Place face down on baking pan with 1/4" water or apple juice. Bake for approximately 40-55 minutes (until skin browns and flesh softens). Set aside until cool enough to handle. Scoop flesh out from skins into cooking pot.

While squash is cooling, melt small amount of butter (or olive oil) in small frying pan. Once melted, add onions and garlic. Saute over medium heat for about 4-5 minutes, stirring occasionally (until onions release their water and begin to turn translucent or golden).

Add sauteed onions/garlic to pot. Add 2-3 of the 4 cups stock to the pot. Heat to first bubble. Pour contents into food processor and puree until completely smooth. Return to pot, simmer 10-15 minutes. Add maple syrup, salt, pepper and nutmeg. Add additional stock to reach desired consistency. Simmer another 5-10 minutes.

For the next step, divide out amount to be served (do not save after adding cream). Add small amount of heavy cream (approx. 1/4 c for entire batch) and stir in while heating just to serving temp.

Pour into shallow soup bowls. Sprinkle with nutmeg and a light grind/shake of pepper.