For the soup:

1 tablespoon fresh ginger root, minced
3/4 cup dry white wine
Light olive oil as needed
3/4 cup Spanish onions, medium dice
3/4 cup celery, medium dice
1 tablespoon fresh garlic, minced
2 pounds butternut squash
3 quarts (estimate) chicken stock (or substitute vegetable stock)
1/2 pound (estimate) jumbo lump crab meat
Kosher salt to taste
Fresh cracked black pepper to taste

For the bourbon vanilla cream:

1 1/2 cups (estimate) crème fraîche (or sour cream)
3/4 cup (estimate) bourbon
2 teaspoons (estimate) pure vanilla extract
Salt to taste
Fresh cracked black pepper to taste