Preheat the oven to 425 (218) degrees.
Cut the squash down the middle and remove the seeds with a spoon. Coat the cut sides with olive oil and lay flat side down on a cookie sheet. Roast the squash for 40 minutes till the skin is browned and the flesh is fork tender.
Meanwhile chop the onion and set aside. Heat a medium sized saute pan on medium heat. Once it is hot, add the oil and add the chopped onion and saute till translucent. This should take about 5 -7 minutes.
Add the garlic and saute some more, about 30 seconds. Next add the rest of the spices and saute to allow the spices to bloom, about 30 seconds.
Once the squash is ready, let it cool for a few minutes and then scoop out the buttery flesh and throw away the skin.
In a high speed blender, add the squash, onion mixture and the stock. Blend till fully incorporated.
The soup is now ready. Adjust consistency and salt to your liking. If you like a thinner soup, add more water/stock. You can serve as is or pour the soup back into the pan and heat it up some more.
Garnish with pumpkin seeds, some red pepper flakes and enjoy!