Preheat oven to 400 °F. Brush squash with 1 tablespoon of olive oil and place on a baking sheet. Roast for 40 minutes, or
until the squash is tender. When cool, scoop out the squash and roughly chop. Set a large pot over medium-low heat; add remaining olive oil, onion, carrot and celery. Sauté until the vegetables are soft and then add garlic, chilies and curry powder. Continue to sauté for 2 to 3 minutes and then add apple cider. After half the cider has evaporated, add the chicken stock. Bring to a boil and then reduce to a simmer. Simmer for 30 to 40 minutes and then purée until smooth. Make an Amaretto cream by combining the heavy cream and Amaretto. To serve, ladle warm soup into bowls. Place
cream in circle patterns and then using a toothpick, drag lines from the centre of the bowl to the edge to create a web-like appearance. For a festive garnish, add a spider to the soup. Cut a pitted black olive in half. Use one half for the body and then slice the other half in strips to create the legs of the spider.