Butternut Squash Soup with Apple and Ginger

3 small butternut squash Canola oil #188; cup onion (diced small) #190; teaspoon chopped ginger 1 small Granny Smith apple, peeled, seeded and chopped 2#189; tablespoons all-purpose flour 3 cups low-sodium chicken broth 1 cup heavy cream Salt and pepper Chopped chives, for garnish Sour cream, for garnish Heat oven to 325 degrees. Cut a base on the bottom of the butternut squash and stand it up on the base and cut the squash in half. Remove the seeds and rub canola oil on the squash and lay them on a baking pan flesh side down and cover the pan with aluminum foil. Roast until you can pierce it with a skewer, about 1#189; hours. Remove the squash from the oven and let it cool before removing the skin. Measure 3 cups pulp. Reserve any extra for another use. For the soup: In a 3-quart pan over medium heat, heat 2 tablespoons oil. Add the onion and cook 1 minute; add the ginger and cook an additional 1 minute (if the onion starts turning brown lower the heat). Add the apple and cook for another minute. Add the flour and cook the flour 2 minutes over medium to high heat. Add 2 cups roasted pulp, stock and cream and bring to a boil and then reduce to a simmer cooking to for 10 minutes. With a hand-held blender (or in a stand blender working in batches) puree the soup 1 minute and season the soup to taste with salt and pepper. Ladle the soup in bowls and add the cut chives and spoon a small amount of sour cream in the middle of each bowl. Serves six. Chef Hagop Hagopian, Fresh 1800, Schaumburg