PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Peel the squash, cut in half and remove the seeds with a spoon. Make 1-inch cubes and add the squash to a sheet pan.

TOSS: Drizzle with olive oil, sprinkle with fresh thyme, cayenne, and a big pinch of salt and pepper. Add the onion quarters, and wrap the garlic cloves in foil. Drizzle the onions and garlic with a little oil and sprinkle with salt and pepper. Cover garlic with foil so that the cloves aren't exposed.

ROAST: Roast for 30 minutes. Check the garlic; if they are soft and roasted, remove to a plate. Test the squash with a fork, if the fork goes right through, remove the baking sheet from the oven. Otherwise, continue roasting the squash and onions for an additional 5-10 minutes or until the squash is tender.

SOUP: Add a small drizzle of oil to a 4 quart dutch oven or larger over medium heat. Sauté the ginger for 30-60 seconds until softened. Add the squash, onions, garlic, and broth. Blend the soup together until smooth using an immersion blender. You can also do this in a traditional blender then saute the ginger and add in the blended soup. Season with cinnamon, maple syrup, and heavy cream. Taste and adjust with more salt or maple syrup as desired. Ladle soup into bowls; serve warm topped with pepitas or chopped chives.