1. Deseed the squash and cut into small pieces. 

2. Transfer it to the oven-safe bowl and add 1 Tbsp olive oil, salt(1/4 tsp) and black pepper(1/4 tsp).

3. Bake at 325 F for 20 minutes. Allow the squash to cool down to make a puree.

4. In a pan, add 1 Tbsp butter, add in 1 Tbsp of fresh ginger, and 1/2 cup shallots. Saute until it is light golden brown. Allow this to cool down to make a puree with squash.

5. Now, in a blender, add the baked and cooled squash, and sauteed ginger/shallots. To this, add 1 whole apple diced (with the skin) and 2 cups of vegetable broth.

6. Blend the above mixture into a smooth paste and set it aside.

7. Now take 1 Tbsp of olive oil in a pan. Once the oil is hot, add the prepared squash puree and stir to mix it well. Set the temperature on low- medium in the beginning of the cooking process.

8. Add 1/4 tsp nutmeg to the puree and mix well. Add 1/2 cup of water or more. This is the time to adjust the consistency of the soup as we start adding all the remaining spices and increase the heat to medium-high.

9. Add 1/4 tsp of cayenne pepper, 1/2 tsp of cumin powder, and 1/2 cup of coconut milk. Increase the temperature to medium-high.

10. Stir the soup continuously so that it doesn’t burn when it reaches the boiling point. Continue to boil the puree for 15 minutes on medium-high temperature.

11. Garnish with nuts, coconut milk, and sweet fennel(optional). Serve warm with fresh bread.