For the Squash

1. Cut the long neck of the squash into 1-inch rounds. Use a chef’s knife to remove the skin from the rounds. Dice into ½-inch pieces and place in a microwavable bowl. Cut the bulb portion of the squash in half and remove the seeds. Cut into 1-inch slices and use a knife to remove the skin. Dice into ½-inch pieces and place in the microwavable bowl. Put enough water in the bowl to cover the squash by one inch. Cover with plastic wrap. Steam the squash in the microwave until the squash is tender. Drain squash and set aside.

For the Soup

1. While the squash is cooking, begin preparing the soup. In a large stock pot, melt the butter over low heat. Add the onions and cook until translucent, about 5 minutes. Sprinkle the flour evenly over the onion butter mixture. Cook over low heat, stirring constantly, for 2 to 3 minutes. Add the milk, 1½ cups stock, cream, cloves, nutmeg, maple syrup, cayenne pepper, salt, white pepper and steamed squash. Simmer on low heat, stirring frequently for approximately 20 to 30 minutes.
2. Puree the soup until smooth using either a food processor, blender or immersion blender. If using a blender or food processor you will need to puree the soup in batches. Taste the soup and adjust seasonings as needed. If the soup is too thick, add the additional ½ cup stock. Garnish bowls of the finished soup with spiced pepitas.

For the Garnish

1. Preheat the oven to 350 degrees. Line a baking pan with parchment paper. Place the seeds, paprika and sugar in a bowl. Toss with the olive oil to lightly coat the seeds. Place the seeds in an even layer on the prepared pan. Roast until lightly browned, about 5 to 6 minutes. Store at room temperature in a zip lock bag if not used immediately.