Roasted Butternut Squash Soup

Preheat the oven to 425 F and line a large baking sheet with parchment. 2. Peel and cube the butternut squash and chop the shallots, garlic, celery, carrots, and apple. 3. Layer the vegetables and apple on the baking sheet, drizzle with olive oil, toss, top with thyme sprigs, and roast about 30 minutes until fork tender, flipping at least once. 4. Meanwhile, mince the sage and peel and grate the ginger. 5. Discard the thyme stems and transfer the roasted vegetables to a large stock pot. 6. Add the broth, grated ginger, minced sage, salt, and pepper; bring to a boil, then reduce the heat and simmer about 10 minutes. 7. Remove from the heat and blend with an immersion blender until fully pureed. 8. Stir in your milk of choice until creamy and uniform. 9. Serve hot with optional toppings such as chives.