1. Preheat oven to 400º. Peel the squash and trim ends. Cut into large cubes and in a large bowl toss in olive oil, salt and pepper. Spread on a foil lined baking sheet and bake for 30-40 minutes, or until very tender. Set aside to cool.

2. While the squash is baking, melt butter in a deep pan. Cook the onion, apples, garlic and the ginger, over moderately low heat, for 5 minutes or until the onions and apples have softened.

3. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash, apple cider, nutmeg and half-and-half. Using an immersion blender, puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Garnish each portion with the teaspoon of creme fraiche and chives.