Savory Squash Soup

Name: Savory Squash Soup
Ingredients: 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