Using a serrated knife cut squash in half length wise.
Using a spoon scoop out and discard seeds.
Cut halved squash into quarters.
Line a sheet tray with aluminum foil and evenly coat squash with 1 tablespoon of olive oil.
Place butternut squash flesh side down and roast in oven for 35 minutes or until flesh is tender.
After 35 minutes remove from oven and allow to cool at room temp.
After squash has cooled scoop out flesh onto a medium-size bowl. Discard skin.
Using a medium-size pot on medium-high heat add remaining oil, onions, carrots, celery and sauté until vegetables are tender, about 2 minutes.
Add ginger, salt, white pepper, sage, turmeric, coriander, cumin and water.
Add water and squash. Simmer on medium heat for 5 minutes. Remove from heat.
Add coconut milk.
Ladle into a blender.
Allow to rest for 2 minutes before blending.
Blend on high until smooth.
Strain squash bisque through a strainer and set aside.
Using a separate bowl add heavy cream, nutmeg and cinnamon and whisk until stiff peak.
Spoon a dollop on top of bisque and garnish with chopped chives.
Please dollop the whipped cream after it has been served; heat from the bisque will melt the whipped cream quickly. If you want to add some heat, try a dash or two of ground cayenne pepper or smoked paprika.Pair with a fine Chianti or a nice ripe Arneis, a white wine from Italy. Earthy tones and sharp acidic notes compliment this bisque beautifully.