Curried Acorn Squash Soup

Ingredients: 1 acorn squash,4 cups of chicken stock,1/2 teaspoon cumin,1 teaspoon dried thyme,1/2 teaspoon garam masala,4 cloves of garlic, peeled and smashed,1 tablespoon of heavy cream (optional),1 tablespoon Couple of Olive Oil,1 medium onion, diced,1/2 teaspoon powdered ginger,Salt/Pepper
Instructions:

1. Pre-heat oven to 350 degrees.
2. Cut the squash in half and remove the seeds.
3. Sprinkle the cut sides with some salt, pepper, olive oil and thyme.
4. Add 1 peeled and smashed garlic clove in each half.
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. Add a tablespoon or so of olive oil.
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. Add the chicken stock and bring to a boil.Using an immersion blender, puree the soup.Turn off heat.
9. Add more salt/pepper to taste and the heavy cream (if using).Enjoy as is or with some croutons!

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