Cut the squash into large chunks, drizzle with olive oil and a generous amount of salt. Place on sheet pan and roast at 375 degrees until very tender. About 30-45 minutes depending on the size of the squash. When cooked allow to cool and scoop the flesh from the peel, then roughly mash. You will need about 4 cups of mashed flesh.

Sweat the celery, onion and carrot in a large pot with salt and olive oil until tender. Add in the fire roasted tomatoes with can liquid and the spices, let cook for another 5 minutes. Add the white wine and tomato sauce, allow to cook until bubbling. Add the squash, and mashed roasted garlic. Cook soup for 20 minutes on low heat or until everything is tender.

Use a stick blender to puree the soup in the pot, or working in batches puree the soup in either a food processor or blender. Over very low heat add in the cream and taste. Add salt and pepper as needed and finish with the sherry.

Serve with a dollop of soft goat cheese and lots of fresh black pepper.