Heat the olive oil in a heavy bottom stock pot over medium heat. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.

Add the squash and the apple to the pot. Cook for 4-5 minutes, stirring occasionally.

Stir the stock into the squash mixture and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until the butternut squash is fork tender.

Transfer the mixture to a blender and cover with a lid. (Hold the lid with a towel to prevent burns.) Puree the mixture until smooth. Pour the puree back into the pot and return to a simmer.

Stir the cinnamon, nutmeg, ginger, salt and pepper into the puree. Simmer for an additional 5 minutes.

Add the half and half to the soup. Stir to combine. 

Serve immediately with fresh grated nutmeg, diced apples and sour cream, if desired.