Roasted Butternut Squash Bisque

This Roasted Butternut Squash Bisque is the seasonal soup that stops guests in their tracks — velvety, deeply savory, with a natural sweetness from roasting that transforms humble squash into something extraordinary. A swirl of crème fraîche and toasted pumpkin seeds finish it with elegance.

Ingredients (serves 8): - 2 large butternut squash (about 4 ⅓ lb), halved and seeded - 1 large onion, roughly chopped - 4 garlic cloves, unpeeled - 2 tablespoons olive oil - 1 qt vegetable or chicken stock - ⅞ cup heavy cream - 1 teaspoon nutmeg - ½ teaspoon smoked paprika - Salt and white pepper

To Serve: - Crème fraîche - Toasted pumpkin seeds - Fresh sage leaves, fried in butter - Chili oil (optional)

Instructions: Roast squash cut-side down at 400°F with onion and garlic for 45 minutes until completely tender and caramelized. Scoop flesh, squeeze garlic from skins. Blend with 4 cups stock, ¾ cup cream, nutmeg, and paprika until perfectly smooth. Adjust consistency with additional stock. Season generously.

Serve in warm bowls with a swirl of crème fraîche, toasted pumpkin seeds, and a fried sage leaf.

Pro Tips: Roasting rather than boiling is non-negotiable — it caramelizes the sugars and creates depth impossible to achieve any other way. The soup can be made 3 days ahead; it improves as flavors meld.