• 2 medium acorn squash
  
• 2 to 4 tablespoons maple syrup
  
• 4 teaspoons margarine or butter
  
• 1 head garlic, cloves separated and peeled
  
• 1 carrot, cut into 1 inch pieces
  
• 1 onion cut into wedges
  
• 4 cups chicken stock
  
• 1 cup cream
  
• fresh basil leaves

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.