Here’s one that’s too time consuming for me, but if you’d like to make it and serve it sometime, I’d be ever so grateful!
2 tbs unsalted butter
2 onions chopped
2 cinnamon sticks broken in half
2 bay leaves broken in half
1 tsp coarse salt
1/2 tsp ground black pepper 1/2 cup Calvados or brandy
4 14 oz cans low salt chicken broth
1 12 oz can evaportated milk
1/4 cup sour cream
1/4 tsp ground cinnamon
Preheat oven to 375.
Line 2 large baking sheets with foil.
Brush squash flesh with 2 tbsp oil.
Place on baking sheet, cut side down. Roast squash until tender, about 1 hour. Cool 20 minutes.
Scoop out 6 cups of squash pulp and transfer to large bowl (reserve any remaining squash for another use).
Melt butter with remaining 2 tbsp of oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Saute until the onions are soft, about 10 minutes.
Add Calvados and simmer until almost all of the liquid evaporates, about 1 minute.
Discard cinnamon sticks and bay leaves.
Add mixture to squash in large bowl and stir to combine.
Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth.
Strain into same pot pressing solids in strainer to extract as much liquid as possible.
Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend.
Bring soup to simmer.
Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.