Steps:
- Preheat oven to 375 degrees. Toss squash with melted butter and brown sugar. Roast on a cookie sheet until tender, about 1/2 hour. Cool and puree with any pan drippings. Heat oil in large saucepan, saute onion, carrots and celery until wilted and starting to brown. Add spices and chicken stock and bring to a rolling boil. Cook partially covered until vegetables are tender. Reduce heat to a simmer and add squash puree, wild rice and cream. Season to taste with salt and pepper. Reheat slowly and simmer to let the flavours blend. Thin with additional stock if necessary.
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