Preheat your oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 1 inch cubes. Core the apples and cut them into similar sized cubes. Chop the onion and mince the garlic. On a large rimmed baking sheet, toss the squash and apple cubes with 1 tablespoon of the olive oil, and season with a generous pinch of salt and pepper. Spread everything in a single layer.

Roast in the preheated oven for 25 to 30 minutes, until the squash is tender when pierced with a fork and the apples are caramelized around the edges.

While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic, ground cumin, and ground ginger, and cook for 1 minute more to toast the spices and bring out their flavor.

Add the roasted squash and apples to the pot with the onion mixture. Pour in the vegetable broth and stir to combine. Bring the soup to a gentle simmer and let it cook for 10 to 15 minutes to meld all the flavors together.

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and silky. If you prefer a thinner soup, add a little extra broth or water. Taste and adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with the chopped fresh parsley. Serve hot with warm crusty bread or your favorite sourdough, or refrigerate for later.