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1
Preheat oven to 375 degrees. Toss butternut squash with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
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2
Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 45 minutes to 1 hour or until tender when pierced with a fork. Set aside.
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3
In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, and cook, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
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4
Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
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5
Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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6
Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
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7
Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.
