Roasted Butternut Squash and Caramelized Onion Soup

1. Preheat the oven to 375℉ and line a roasting tray with parchment. Cut the butternut in half lengthwise and remove the seeds with a spoon - place on the roasting tray, skin side down. Quarter the yellow onions and place skin side down on the roasting tray with the butternut. Drizzle the butternut and the onions with two tablespoons of olive oil and season liberally with salt. Roast in the 375℉ oven until the butternut is fork tender and the onions are well caramelized (~40-60 minutes) Remove from the oven and set aside to cool slightly.
2. Warm the stock in a pot on the stove. Scoop half of the roasted butternut squash from the skins and transfer into a blender. Cut the connective base from the roasted onion quarters and discard the skin. Add one of the onions to the blender followed by half of the warmed stock. Place the lid on the blender making sure there’s plenty of ventilation for heat to escape. If your blender has a cap on the lid, remove the cap and replace it with a tea towel or paper towel. Blend from low to high and once blending freely on high, slowly pour in ½ cup of the cream to incorporate. Season with an additional pinch of salt. Turn off the blender once blended smooth and pour the contents into a large pot. Repeat this process once more with the remaining ingredients.
3. Before serving, warm the pot of finished soup whisking in additional salt or stock if needed. Ladle into cups or bowls and finish with a crème fraîche, a drizzle of olive oil and toasted pumpkin seeds.

Take a look at our recommended pairing below.