Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the diced onion, chopped celery, and carrot, sautéing them for about 5 minutes until softened.

Stir in the garlic and cubed butternut squash, continuing to sauté for another 10 minutes until the squash is tender. Sprinkle in the salt, ground ginger, and nutmeg, cooking for an additional 30 seconds to release the aromas.

Add the diced apple and vegetable broth, mixing everything together. Bring this mixture to a boil, then lower the heat and let it simmer for around 20 minutes, or until the apple is tender enough to pierce with a fork.

Blend the soup with an immersion blender until smooth and creamy. Alternatively, transfer the soup to a high-speed blender and blend until silky.

Stir in the heavy cream and season with salt and pepper to taste. Serve warm and enjoy every comforting spoonful!