Cut Squash in Half. Reserve seeds for roasting if you wish. (They make a great toasted garnish for the soup) Roast Squash for 30 minutes or until soft. Scoop out pulp. Chop onions, carrots and celery, add to 6 qt stock pot with butter and sweat over low heat for 10 minutes. Add squash, cloves, and cinnamon and raise temperature to medium high heat until mixture starts to bubble vigorously. Add Brown Sugar and half of the vinegar, cooking 5 minutes more. Add chicken stock, place over low heat and cover, and simmer for30 minutes until squash is very soft. Cool for 30 minutes, remove cinnamon stick and in batches place soup into blender and blend until very smooth. Place soup back in pot, add cream, remaining vinegar and bring back to a simmer. Adjust seasoning with salt and pepper. Garnish with toasted squash seeds. May be made a day or two ahead.
Nancy and Tim Bass - Sunburst Tomato