4 to 6 servings

2 lg. acorn squash or 1 two pound butternut squash
4 cups FarOut Food's chicken stock or vegetable broth
1 lg. white onion; chopped
1 lg. potato, peeled and chopped
3 cloves garlic, minced
1 Tbls. minced ginger root
1 Tbsp. olive oil
2-3 Tbsp. roux (optional)
1 tsp. white pepper
1 cup heavy cream
1/2 tsp. grated nutmeg
1/2 tsp. cardamom
1/2 cup. dry sherry
salt to taste