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Preheat oven to 400 F.
Combine the squash, 1 tablespoon of oil, ½ teaspoon salt, and ⅛ teaspoon pepper in a large bowl.
Spread the squash in a single layer on a baking sheet and bake for 30 minutes.
When the squash is almost done, Add the remaining oil to a soup pot.
Add the onion and garlic to the pot and cook for 5 minutes on medium heat.
Add the ginger and apple. Sauté for 1 minute.
Add the roasted squash, remaining salt, coriander, cumin, paprika, smoked paprika, and broth.
Cover and cook on medium-low heat for 20 minutes.
Blend the soup with an immersion blender or a stand-up blender.
Add the lime juice. Transfer back to the pot (if using a stand-up blender).
Add the cream and simmer on low heat for 10 minutes.
Serve while hot. Top with chopped chives and cilantro if desired.