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.
In a large stockpot or Dutch oven, melt butter over medium-high heat.
Add onion, celery, carrot, jalapeno, and garlic. Saute, stirring frequently, until vegetables are tender, about 10 minutes.
Add apple, squash, broth, and ground ginger. Stir to combine.
Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.
Blend soup with an immersion blender until smooth. Be careful of splatter!
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!).
Have fun with toppings! Top your soup with pepitas, roasted sunflower seeds, chopped pecans, or croutons for a little crunch.
Add cheese! Cheese makes everything just a little better. Try adding smoked Gouda, Parmesan, or sharp cheddar when adding the cream.
Butternut Squash Bisque is naturally vegetarian and gluten free. To make dairy free, substitute the heavy cream for coconut cream or a different milk substitute, such as almond or cashew milk.
To make vegan: Use vegetable broth, substitute heavy cream for canned coconut cream, and use coconut oil instead of butter.
Consider adding 1/2 to 1 teaspoon turmeric or curry powder for extra flavor or health benefits. Add it in step 4 with the ground ginger.
How to Use Fresh Butternut Squash: Remove skin and seeds from squash, and cube. Add squash to the pot when adding the apples. Boil until tender before continuing to the next step.
Do not boil after cream is added. Boiling cream will make it curdle and separate. Not pretty.
Use disposable gloves (like these) while preparing jalapenos. Oils from the peppers can burn your skin. Unfortunately, I found this out the hard way and it is NOT pleasant!
To freeze: Prepare soup according to instructions, stopping before adding the cream. Place in a freezer safe container for up to 3 months. When ready to use, thaw in the refrigerator overnight (I place in a bowl to do this to prevent leakage). Reheat. Then stir in cream and season with salt and pepper to taste.