Prep and cook time 1 hour (45 min when made with packaged squash)

1. Heat olive oil in a 4 to 5 qt pot over high heat. Add garlic, ginger, jalapeno, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add Cayenne and cook, stirring for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, about 20 minutes.
2. In a blender, puree the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraiche if you like.