To prepare the soup: 1. In an amply sized pot, heat the oil over medium head, sweat the ginger, garlic, onion and celery until limp.
2. Add the squash, stock and wine to the pot and simmer until the vegetables are soft, about 1 hour. (The butternut squash should be roasted before it goes into the soup.)
3. Strain the vegetables from the liquid. Place all the vegetables in a blender with 2/3 of the liquid. Keep adding liquid to desired consistency.
4. Return the soup to a low simmer. Season with salt and pepper to taste.
5. Serve in individual portions, using a plastic bottle make an spiral on every bowl with the bourbon vanilla cream and using a tooth pick, with a motion from the center, draw the cobweb decoration.