Rinse the squash and dry it. Cut it in half, removing the stem and seeds. Lay it cut side down on a greased baking pan. Bake it at 375 for one hour or until cooked through.
While the squash is cooking, rinse the peppers, dry them and cut them in half. Remove all seeds. Lay them cut side down on a flat greased pan and broil them until they are browned and puffy. Remove them from heat and place them in a covered dish for about 20 minutes, so the skins steam and peel off easily.
Take the head of garlic and peel off the outside paper layers, leaving the head intact. Cut off about an eighth of an inch from the top of each garlic clove. Place it in foil, drizzle it with oil and bake at 350 for about an hour. Garlic should be soft to the touch when done. Let it cool then squeeze it out of its skin. It should slip out easily. Set it aside
Once the peppers have cooled, peel the skin off each one. Chop them into one inch pieces. Set them aside
Once the squash is cooked through, scrape the flesh out with a spoon and set it aside.
Place the butter in a large pot to melt. Add the garlic, peppers and squash and mix thoroughly. Once combined, pulverize them with a stick blender until smooth.
Add the vegetable broth, the syrup, the cumin and curry. Mix thoroughly. Add the whipping cream and let the soup heat through over medium to low heat for about 15 minutes.
If you like your soup really smooth you can run it through a strainer or sieve. And you can add some Sriracha for a little spice.
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