Slice squash in half lengthwise and scrape out seeds.
Place on a cookie sheet cut side up. Drizzle with olive oil and sprinkle freshly cracked salt and pepper on top.
Bake for 30-40 minutes or until tender when stabbed with a fork and let cool.
For the Soup:
Melt butter in soup pan over medium heat. Once melted add onion and cook until softened about 5 minutes. Add garlic and cook for a minute longer. Stir in spices and add chicken broth.
Scoop out the meat of the squash and add to soup. Simmer for 5-10 minutes over low heat. Add cream cheese and stir until fully melted and mixed within soup.
Pour soup into a blender or use an immersion blender to puree soup. Add back to pan and keep warm over medium heat.