Savory Squash Soup

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3 3/4 pounds pumpkin or butternut squash

1 acorn squash (about 1 3/4 pounds)

6 tablespoons (3/4 stick) unsalted butter

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

1/4 teaspoon ground nutmeg

1 white onion (about 4 ounces), peeled, trimmed, and finely diced

1/4 teaspoon ground ginger

1/8 teaspoon ground cardamom

4 cups chicken stock or vegetable stock

1 cup heavy cream

1 sprig fresh rosemary

1 recipe cranberry relish, recipe follows

1 recipe cardamom cream, recipe follows

1/2 recipe spiced caramelized pecans, recipe follows

4 tablespoons pumpkin seed oil

2 cups fresh cranberries

1/2 cup sugar

1/2 cup verjus or 3 tablespoons lemon juice

3 cups peanut oil

2 cups pecan halves

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 cup sifted confectioners' sugar

2 cups heavy cream

1 tablespoon black cardamom seeds

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