Preheat your oven to 325 degrees
Wash the outside of your squash and cut in half
Scoop out the seeds (clean and save for toasting)
Place your squash pulp side down in a baking pan with 1/8 to 1/4 inch water
Bake for 35 to 40 minutes until fork tender, cool to handle
Melt butter and saute your onions in a large sauce pan
Scoop out your squash pulp, add to your onions, and mix together
Add your chicken broth and half and half to the onions/squash mixture
Add your spices, simmer
Cook over low to medium heat for 15 to 20 minutes, breaking up the larger chunks of squash
In your blender, slow pour your soup mixture in
With the lid on but not the clear pour lid (I put my hand gingerly over the hole) blend on low until smooth
Pour soup back into the saucepan
Heat for about 5 more minutes to blend flavors