Preheat oven to 425°. Slice squash vertially down the center with a very sharp knife.

Scoop out seeds and discard or save for roasting.

Rub 1 tablespoon olive oil oil over both of the squash halves.

Roast for 30-40 minutes until tender.

Allow squash to cool, then scoop out squash and remove skin.

In a large crockpot, add squash, 3 cups chicken stock, and all remaining ingredients minus the maple syrup.

Cook on low for 6-8 hours. Using an immersion blender, puree all ingredients. If necessary, add remaining 1 cup of chicken stock to thin out. Then, add maple syrup and season with salt and pepper to taste.