Pre-heat oven to 400 degrees F
Cut the squash in half lengthwise, remove the seeds, then cut each half lengthwise again. You should end up with 8 long pieces
Place the squash on a sheet pan, skin-side facing down, and brush with melted butter. Season with 1 tbsp of kosher salt and 1/2 tsp of white pepper.
Roast the squash for 30-35 minutes or until the flesh is nice and soft
Scoop the flesh from the skin with an ice cream scoop or spoon into a large pot.
Add the stock, maple syrup, vanilla, and ginger, and bring to a simmer.
Turn down the heat and keep the soup simmering for about 30 minutes, stirring occasionally.
Using an immersion/stick blender, puree the soup to a smooth/creamy texture. As the blender is running, slowly add the heavy cream. Return to a simmer
Season with salt, white pepper, and nutmeg to taste