For the soup: Preheat oven to 350° F.

Cut each squash in half and discard seeds. Melt 2 tablespoons of butter and brush the cut sides of the squash with it. Season with salt, pepper, and nutmeg. Arrange squash cut side down on baking pan (line pan with aluminum foil for easy clean-up, if desired). Bake until tender, about 1½ hours, depending on the size of the squash

Cool the squash, then scoop out the insides. Puree the flesh in a food processor and reserve. (Yield: 4 to 5 cups of pureed squash)

In a medium stockpot over low heat, melt 4 tablespoons of butter. Stir in the onion and let it saute, stirring occasionally; do not let it brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with ginger, cardamom, cinnamon, brown sugar, and lemon juice. Stir in the chicken stock and bring to a boil over medium heat. Reduce heat to medium-low and cook for 20-25 minutes, stirring often.

In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer soup to a blender or food processor and process in batches, or use an immersion blender right in the pot, for 2 or 3 minutes or until very smooth. Be careful - it's HOT! Add salt and pepper to taste.

For the cranberry relish: While soup is cooking (after adding the chicken stock in Step 4), make the cranberry relish. In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.

To serve: Ladle hot soup into bowls. Place a heaping tablespoon of cranberry relish in the center. Sprinkle with chopped rosemary if desired.