3 pounds butternut squash, washed6 tablespoons butter, divided1 tablespoon molasses1 tablespoon dark brown sugarKosher salt and ground white pepper, to taste½ teaspoon ground ginger1 knob fresh ginger, peeled and finely grated¼ teaspoon ground cinnamon1/8 teaspoon ground clovesZest and juice of 1 orange1 tablespoon Worcestershire sauce½ tablespoon garlic oil (or olive oil)1 cup skim milk½ cup heavy cream1 cup water2 cups popped popcornHeat the oven to 375 degrees. Trim the ends of the squash and halve them lengthwise. Scrape out the seeds and arrange the halves in a single layer, cut sides up, in a large roasting pan. Set aside.In a small saucepan over medium heat, melt 4 tablespoons of the butter. When the butter turns light brown, remove it from the heat and immediately divide it between the cavities of the squash halves. Drizzle the cut sides of the squash with the molasses.In a small bowl, mix the brown sugar, 1 teaspoon of salt, ¼ teaspoon of white pepper, the ground ginger, fresh ginger, cinnamon and cloves. Sprinkle the cut sides of the squash with the seasoning mixture.Add enough water to the roasting pan to come about 1 inch up the sides of the squash. Cover the pan with foil and seal the edges tightly. Bake for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife; it should slide in and out easily. Uncover and set aside to cool.Using a large spoon, scoop the squash flesh (and any liquid in the cavities) into a large saucepan. Over low heat, stir in the orange zest and juice, Worcestershire and oil. Taste for seasoning, adding salt or molasses if needed. Stir in the milk, cream and 1 cup water.In a small saucepan, melt the remaining butter and heat until lightly browned. Stir the browned butter into the soup.Working in batches, puree the soup in a blender or food processor, adding up to 1 cup water if a thinner soup is desired. Adjust seasonings. Serve topped with popcorn.