Preheat your oven to 425 degrees.
To roast the squash, cut it open and clean out the seeds and place the opened squash onto a cookie sheet lined with parchment paper.
Drizzle with olive oil and sprinkle with salt and pepper, dried cumin and dried cardamon.
Bake in the oven for 30-40 minutes or until you can pierce the flesh easily with a fork.
After the Squash is done, scoop it out and set aside. You want 8 cups of squash.
In a large soup pit with a thick bottom, melt the butter and then add in the shallots, garlic and celery. Cook for 1-2 minutes or until the celery is soft.
Add in reserved squash along with chicken stock, curry powder, cumin and salt.
Bring to a soft boil. Add in cream and warm it up.