Butternut Squash Soup w Caviar

Velvety roasted squash simmered with warming spices, finished with a touch of crème fraiche and crowned with briny roe caviar.

Ingredients

Roasted Butternut Squash

Butternut squash x 1–2 (~3 lbs total)

Vegetable stock x 4 cups

Onion x 1/2 large or 1 small, diced

Garlic x 1 clove, minced

Ginger x 1 inch piece, finely chopped

Butter x 1 tbsp

Maple syrup x 1 tbsp

Cinnamon x 1/2 tsp

Nutmeg x 1/2 tsp

Ginger powder x 1 tsp

Crème fraiche x 3 tbsp (or 1/4 cup half and half)

To Finish (optional)

Crème fraiche x 1 tbsp

Pumpkin seeds x 1 tsp

Roe caviar x to taste

Recipe

1. Preheat oven to 425°F (220°C).

2. Rub the squash flesh with 1 tbsp oil and season with salt. Place cut side up on a baking sheet and roast for 50–60 minutes until tender and caramelized.

3. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add ginger; cook until softened and lightly browned, about 7–8 minutes.

4. Stir in cinnamon and nutmeg; cook until fragrant, about 30 seconds.

5. Scoop roasted squash into the pot. Add vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.

6. Purée soup until smooth with an immersion blender or in batches in a blender. Return soup to pot.

7. Stir in maple syrup and crème fraiche. Adjust seasoning with salt or sweetness if needed. Thin with water or stock for desired consistency. Keep warm.

8. Serve topped with a drizzle of olive oil, pumpkin seeds, a dollop of crème fraiche, and a generous spoonful of roe caviar for luxurious finish.