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Preheat your oven to 350 degrees, position the rack towards the bottom of the oven, and line a baking sheet with parchment. Place the squash on the sheet tray, poke a few holes in it with a knife and bake it for 45 mins to an hour until completely tender. Scoop all the flesh and collect in a bowl.
Heat a large saucepan over medium low heat, add the Gremolata oil followed by the onion, garlic, and salt. Sauté for a couple minutes until the onions are completely translucent and tender, then add the rest of the spices and squash, cook until aromatic.
Add the milk and vegetable stock, bring to a simmer and puree soup until completely smooth. Serve warm.
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