Prep. time: 15 minutes
Cooking time: 30 minutes
 

1. Peel the squash and remove the seeds and strings: cut  into cubes and set aside.
2. Tie the ginger, allspice, cardamom and star anise in a piece of cheesecloth to form a small bundle. Crush the spices by placing the bundle on a cutting board and pressing with the flat side of a knife so that the spices will release their full flavor.
3. Place the spice bundle, water and cubed squash into a large saucepan. Simmer until the squash is tender.
4. Remove from the heat. Drain, reserving 750 ml (3 cups) of the cooking liquid; remove the spice bundle.
5. While the squash is still hot, purée in a blender.
6. Peel the garlic cloves and mince them. Sauté in butter.
7. Return the puréed squash to the saucepan; add the garlic and reserved cooking liquid. Season with salt.
8. Return the pan to the heat and heat to the boiling point. Ladle the soup into 4 bowls, adding a spoonful of sour cream to each serving.