Preheat oven to 375° F. Slice the squash into large slices (see photo in post) and place on baking sheet lined with parchment paper. Roast for 1 to 1 1/2 hours or until flesh is easily pierced with knife, all the way down to the rind.
3 pounds pumpkin or winter squash
In a dutch oven or large stockpot, heat oil over medium high heat. Add chopped onion and saute until caramelized (about 5-10 minutes). Add the mint, ancho powder, cinnamon, sticks, and coriander and saute with onion a couple of minutes.
Add the chicken broth to the pot. Scoop pumpkin flesh from the roasted pumpkin (or squash) and add to the pot (or add 1 cup canned pumpkin puree). Cook everything together over medium to medium low heat for about 30 minutes
5 cups chicken broth
Remove the cinnamon sticks and add the heavy cream. Puree the soup with a stick blender until smooth and creamy. Garnish with mint, pumpkin seeds or sour cream and serve warm.
2 tablespoons heavy whipping cream, mint, smoked paprika or pumpkin seeds