Step 1

Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. Allow to cool. Scoop out flesh and set aside for the recipe.

Step 2

In a large stockpot or Dutch oven, melt butter over medium-high heat.

Step 3

Add onion, celery, carrot, jalapeno, and garlic. Saute, stirring frequently, until vegetables are tender, about 10 minutes.

Step 4

Add apple, squash, broth, and ground ginger. Stir to combine.

Step 5

Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.

Step 6

Blend soup with an immersion blender until smooth. Be careful of splatter!

Step 7

Stir in cream, and season with salt and pepper to taste. Cook a few more minutes to increase the temperature, if necesary. But do NOT bring to a boil (your cream will curdle!).