Preheat the oven to 400F. Add the squash to a parchment paper lined baking sheet. Drizzle the oil and a pinch of salt to the inside of the squash, then place face down on the baking sheet and roast for 25-30 minutes or until fork tender. I like to flip the squash over halfway through cooking.

Meanwhile, in a large pot, melt butter over medium heat. Add the diced onion, and saute until soft and fragrant. Then add the minced garlic and ginger, and cook for about 1 minute, while stirring constantly.

Add the carrots and broth to the pot. The vegetables won’t be fully submerged, but there should be enough liquid to cover most of them.

Bring to a boil, and then reduce the heat to a simmer. Let simmer, covered, for 15 minutes.

Add the apple chunks, and continue to simmer for another 15-20 minutes or until everything is soft and can easily be pierced with a fork.

Once your squash is done, scoop the flesh from the skin and add it into the pot with the carrots and apple.

Working in batches, spoon the vegetable chunks and some liquid to a blender. Blend until smooth, and return to the pot. You can also use an immersion blender, working directly in the pot.

Once all the apple and vegetable chunks have been blended and added back to the pot, add the cream, taste and season with salt. Since your cream is likely chilled, you may need to cook the soup for a few more minutes to bring it back to a hot temperature.

Transfer to a bowl, garnish with shredded apple, or a drizzle of cream and enjoy!