Instructions

1. Preheat oven to 400-degrees F.
2. Cut the squash in half crosswise and scoop out seeds with a melon baller or spoon. Compost or set seeds aside for roasting (see recipe notes).
3. Line a baking sheet with parchment paper or foil. Spray the parchment with pan spray or rub with a little olive oil and sprinkle lightly with ¼ tsp salt and ¼ tsp pepper. Rub the squash, cut-side-down, on the baking sheet to coat cut side with oil and seasoning. Roast cut-side-down in oven until the flesh of the squash is easily pierced with a fork, about 30-40 minutes (cooking time depends on size of squash). Remove from the oven and allow to cool.
4. Once cool, scoop flesh into a bowl and measure out 3 cups, discarding or composting the skin.
5. In a large saucepan over medium-high heat, add oil. When oil is hot add onions, carrots, apple, and cook until tender, about 6-8 minutes.
6. Add ginger, sage, paprika, cinnamon, and vegetable broth. Stir well and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Add the 3 cups of reserved squash and simmer an additional 10 minutes.
7. Remove pot from heat and puree, using an immersion blender or a blender. If using a blender, puree in batches. If soup is too thick for your liking, thin with a little vegetable broth or water.
8. Season with ½ tsp salt and ¼ tsp pepper, or to taste. Garnish with chopped chives, if desired.