Cook the squash (roast, steam or boil), then mash.
Puree squash with an immersion blender.
Melt the butter or heat the oil in a large, heavy bottomed soup pot. Add the onions and cook until soft. Stir in the garlic and ginger. Cook, stirring, until fragrant and they start to soften.
Stir in the rice, add the apple juice, and bring the mixture to a simmer. Cook, stirring, for another 5 minutes.
Add the squash puree, stir to combine well, and bring the soup to a simmer. Cover and cook until the rice is tender, almost overcooked, about 20 – 25 minutes. Stir occasionally to prevent from sticking.
Once the rice is cooked, remove the soup from the stove. Puree with an immersion blender or in small batches in a blender until smooth. Season to taste with sea salt and fresh pepper. The soup may be refrigerated at this time until ready to serve.
To serve: Heat the soup to a simmer. Ladle bisque into heated soup cups or bowls. Top the soup with chopped fresh parsley and garnish with a swirl of heavy cream.
To serve in the traditional way: Heat the soup to a simmer. Heat the brandy in a small pan, ignite it, and let the flames burn off completely. Add it to the pot. Spoon hot bisque into heated soup cups. Garnish the top with a swirl of heavy cream and chopped fresh parsley.