Preheat the oven to 425. While the oven is heating up, using a very sharp and sturdy knife, cut the top off of the squash. Then, halve the squash down the center so that it opens like a book.
Use a scoop or spoon to remove the seeds (set aside for another use). Using 1 tbs of the olive oil, oil the squash all over the skin and meat and set cut side down on a rimmed baking sheet prepared with parchment paper.
Place the squash into the middle of the oven and bake for 45 minutes or until the skin is blistered and you see that the drippings from the squash are caramelizing (burning) on the bottom of the baking sheet. If you don’t see this with the first check, check oven again every 5 minutes until done.
Remove the squash from the oven and set on a cooling rack to begin to cool. Allow to cool until you are able to handle it without burning yourself.
In the stock pot that you will make the soup, set it on the burner with burner set to medium. Heat 2 Tbs of olive oil until glistening. Add the onions, garlic, carrots and butter. Cook until all are softened - 7-10 minutes.
Add the salt, sugar, cinnamon, nutmeg, turmeric, cumin and black pepper as well as the chicken broth and mix well. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, use a regular blender and blend in batches.
Heat through and serve. Garnish with pecan pieces. If this is thicker than you like, thin down with more broth.