Roasted Squash Soup With Cumin

Directions

1. 1
   Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil.
2. 2
   With a large knife, split the squash in half, then scoop out and reserve the seeds.
3. 3
   Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper.
4. 4
   Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.
5. 5
   Remove any orange fibers from seeds and rinse them under running water.
6. 6
   Drain and place on paper towels to dry.
7. 7
   Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt.
8. 8
   Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes.
9. 9
   Remove from the oven and set aside.
10. 10
    Scoop the flesh from the squash shells and place it in a kettle.
11. 11
    Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin.
12. 12
    Bring to a boil, lower and simmer, uncovered, for 10 minutes.
13. 13
    Working in small batches, transfer the soup to the container of a blender and blend until smooth.
14. 14
    Return the soup to the pan.
15. 15
    Stir in the cream and bring back just to a simmer.
16. 16
    Season with salt and pepper to taste and serve garnished with the cumin seeds.