I love this one, though it's my husband who makes it:

Cream of Acorn Squash Soup

4 acorn squash
3 carrots, sliced
1 onion, sliced
1/3 cup water
2 T. butter
1 T. flour
1 t. salt and pepper
2 cans chicken broth
½ cup sherry
½ t. nutmeg
½ t. paprika
Dash of allspice and red pepper
1 cup half and half
1 ½ T sherry

Cut squash in half and remove seeds. Place cut side down on baking pan and add 1 inch water. Bake at 350 degrees for 45 min Spoon pulp to create serving bowls. Reserve pulp. Place carrots and onion in sauce pan and cover with water. Bring to boil, cover, reduce heat and simmer 15 min. Drain water and combine vegetables with pulp in food processor. Process until smooth, add water as necessary. Melt butter in dutch oven over low heat, add flour, salt and pepper, stirring constantly. Gradually add pureed vegetables, chicken broth, and next five ingredients, bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Stir in half and half and 11/2 Tbsp Sherry. Serve in squash shells. Sprinkle with paprika. Serves 8.