2 large carrots, chopped
1 tablespoons vegetable oil
1 thinly sliced onion
2 teaspoons golden brown sugar
1 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
4 cups (or more) canned low-salt chicken broth
sour cream for serving
Preheat oven to 375°F. Oil baking sheet. Place squash cut side down, and chopped carrots on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 10 minutes. Add squash, carrots and chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
Working in batches, purée soup in blender. Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls and serve with sour cream.