Preheat oven to 350 degrees. Spray 13x9x2-inch glass baking dish with vegetable spray. Cut squash in half lengthwise; and place, cut side down, in prepared baking dish. Baked until squash is tender, about 45 minutes.
Cook onions in olive oil in a medium pot over medium heat, stirring until soft, about 5 minutes. Add garlic and cook an additional 3 minutes. Add stock, cardamom and madeira and simmer uncovered, about 15 minutes.
Using a large spoon, scrape half squash into food blender; discard peel. Add half of stock and puree until smooth, about 1 minute. Transfer to a clean pot and keep warm and covered. Repeat with second half of squash and stock. Bring to a simmer and season with salt and pepper.
Sprinkle scallops with grains of paradise and chill for 30 minutes. Heat oil in a skillet over moderately high heat until hot; then sauté scallops until just cooked through, about 2-3 minutes per side. Transfer to a paper towel.
Spoon warm soup into bowls. Add a crouton and cover with a scallop.
Recipe by Chef Belinda® at http://chefbelindaspices.com/?p=353