Instructions: Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.

Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.

Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.

This recipe yields 4 to 6 servings.

Comments: The soup may be topped with cubed ham and apple. To roast a head of garlic, cut off the top inch of the head, exposing the cloves. Set it on a piece of foil, drizzle it with a little olive oil and salt lightly. Roast at 400 degrees until very tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the papery skin.

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