Preheat oven to 375°. Cut squash in half lengthwise, scooping out seeds (set aside).

Add seeds around squash on a baking dish. Bake squash, 50 minutes or until tender.

Remove squash and spread seeds out along with garlic cloves. Sprinkle with kosher salt and return to oven. 10 minutes.

Scoop out squash and place in a large stock pot along with roasted garlic, cinnamon, brown sugar, and diced ginger.

Add chicken stock and place pot over medium high heat, and bring just to a boil. Then reduce heat to low.

Using a hand blender or other blending device, puree the ingredients until smooth.