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Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel and seeds. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic, cinnamon, chili powder, cumin, curry powder, and cayenne pepper. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes Working in batches, puree soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Add cream and cilantro. Ladle into bowls. Sprinkle with croutons and serve.
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Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Electric butter churn — artisan butter from cream in minutes
Wall-mounted magnetic spice jars — visible, organized, accessible
Hand-crank butter churn — homemade cultured butter from cream
Label maker for spice jars — uniform, readable, organized pantry