Cut each squash in half lengthwise. Scoop out and discard seeds. Place squash halves, cut side up in a roasting pan. Place one fourth of the maple syrup and 1 teaspoon margarine or butter in the cavity of each squash half. Arrange garlic, carrot, and onion around squash. Pour 2 cups of the chicken stock into the pan, cover tightly with aluminum foil. Bake at 350 degree oven for two hours until vegetables are tender.
Remove pan from oven; let vegetables cool slightly. Scoop out pulp stir into vegetable mixture.
Place half of the squash mixture in a food processor bowl. Process until smooth. Repeat with remaining squash mixture. Place in a soup pot, heat and stir until mixture boils. Stir in whipping cream. Do not boil. Season to taste with salt and pepper.
