Ingredients

3 ½ pounds kabocha squash (or pureed sweet potato)

2 pounds butternut squash, halved and seeded

1 ½ pounds acorn squash, halved and seeded

Salt and pepper

2 cups water

7tablespoons unsalted butter, 3tablespoons melted

1 white onion, diced

¼ teaspoon cardamom

¼ teaspoon nutmeg

⅛ teaspoon cinnamon

4 ½ cups chicken stock

1 cup heavy cream

Directions

1. Preheat oven to 350 degrees.
2. Season kabocha (or sweet potato), butternut and acorn squashes with salt and pepper. Lay them cut side down on rimmed baking sheets. Pour 1 cup of water onto each baking sheet and cover the squash with foil. Bake for 1 hour, or until tender. Let cool slightly and carefully scoop flesh into a bowl.
3. In a large saucepan or casserole dish, melt 4tablespoons of butter. Add onion and cook over medium-low heat, stirring occasionally, until softened. Add cardamom, nutmeg, ginger and cloves and cook until fragrant. Add the chicken stock and bring to a boil over moderately high heat. Add squash flesh and heavy cream and simmer over moderate heat for five minutes. Working in batches, puree the soup in a food processor or blender and return to pan. Season with salt and pepper and keep warm over low heat.