Slice squash in half and scoop out seeds. Place cut side down on foil lined baking pan. Bake at 350 for about an hour. Cool, then scoop out squash.
In a large saucepan melt butter and saute onions until soft. Add squash, broth and seasonings. Simmer for 30 minutes. Process soup in blender in batches until smooth. If soup needs to be thinned stir in more broth or some heavy cream.
Place all ingredients in pan and simmer for an hour and a half to two hours, stir frequently.
Serve soup with chutney and sour cream if desired. Soup can also be served without chutney and instead sprinkle crisp bacon on top and a dollop of sour cream.