Preheat oven to 350 degrees. Cut butternut squash in half lengthwise and remove seeds. Brush cut side with olive oil and roast on baking sheet for 20 minutes, cut side down. Turn over. Finish roasting another 25 minutes or until tender. Remove meat of squash from skins. Put in food processor with remaining soup ingredients. Blend until smooth. Pour into sauce pan and heat through until simmering.
While soup is simmering, heat up canola oil (enough to cover bottom of pan) and zest orange and peeled ginger in long, continual strips. (This can be done with a zester or vegetable peeler and knife combination.) Pat strips dry on paper towels. Toss strips in flour, just to cover and fry briefly in oil, approximately 30 seconds, until just starting to lightly brown. Drain on paper towel.
Mix creme fraiche and orange oil (or orange juice) together.
Serve soup in bowl with creme fraiche swizzle on top with a few strands of zest.
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