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1. Preheat oven to 350 degrees.
2. Cut each squash in half and discard seeds.
3. Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
4. Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
5. Allow to cool until squash can be safely handled, then scoop out insides of squash.
6. Puree the flesh in a food processor, reserve.
7. This should produce about 4 cups of pureed squash.
8. In a medium stockpot, melt the remaining 4 tablespoons of butter.
9. Over low heat, saute the onion, do not allow it to brown.
10. Add pureed squash and cook over very low heat until heated through, stirring occasionally.
11. Do not allow it to bubble up.
12. Season with salt, pepper, ginger and cardamom.
13. Pour in stock and bring to a boil, over low heat, stirring often.
14. Cook about 20 minutes.
15. Serve with a dollop of sour cream or creme fraiche
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