Roasted Butternut Squash Soup with Chorizo and Pistachios

1. First, preheat the oven to 375 F.
2. Slice the squash in half lengthwise and scoop out the seeds (I used a grapefruit spoon to do this—it’s fantastic at scraping out seeds from various fruits and veggies). Coat the cut edges of the squash halves with oil and season with nutmeg, salt, and pepper. Place the squash on a baking sheet (cut side up) and roast until the flesh is very soft, about 35 to 40 minutes. Set aside to cool.
3. Heat a large pot over medium heat. Add chorizo and cook just long enough that it releases some fat into the pan. Remove chorizo from the pot but keep the fat in there. Set the chorizo aside for later. Add the onion and ginger to the hot pot and cook until the onion is browned, about 6 minutes. Add the apple and continue to cook until soft, another 3 minutes or so.
4. When the squash is cool enough to handle, scoop out the flesh and add it to a blender or large food processor. Add the onion and apple mixture and pour in enough broth to cover it. Be careful not to overfill the bowl; work in batches if necessary. Process until very smooth and return the pureed mixture to the pot.
5. Stir in the remaining broth and bring to a simmer. Season with more salt and pepper if you like.
6. Garnish with chorizo, sour cream and pistachios (if using).