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Preheat oven to 400°F (200°C).
Place the butternut squash halves on a baking sheet. Drizzle with olive oil, rub with salt, pepper, fresh thyme and rosemary. Roast in the oven for 45-50 minutes or until the squash is tender.
In a large pot, heat the olive oil on medium heat. Add onion and garlic and fry for about 1-2 minutes until soft and translucent. Add the roasted butternut squash, ginger, cinnamon, nutmeg, and salt and pepper.
Add broth, bring to a boil then reduce the heat and let simmer for 15-20 minutes.
Remove the pot from heat and blend the soup until smooth using an immersion or regular blender (if using a regular blender, be sure to blend in batches and let the soup cool before blending).
Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is hot and ready to serve.
While the soup is cooking, slice the potato thinly using a mandolin or a sharp knife.
In a large bowl, toss the potato slices with vegetable oil and spices until they are coated evenly.
Spread the potato slices in a single layer on a baking sheet lined with parchment paper.
Bake the potato slices in the oven for 15-20 minutes, or until golden brown and crispy.
Ladle the soup into bowls, top with extra cream and olive oil, and serve with a handful of crispy potato chips on the side. Enjoy!