INGREDIENTS

For the Soup:

• 3 lb. butternut squash, peeled and chopped into small chunks (approx. 1” pieces)
• 4 tablespoons olive oil, divided
• 2 shallots, thickly sliced
• 6 large cloves garlic, unpeeled
• Salt
• Freshly cracked black pepper
• 1” piece ginger, peeled and grated
• 1/2 teaspoon red chili flakes
• 1 tablespoon Harissa
• 5 cups vegetable broth
• 1/4 cup heavy cream
• Juice from 1/2 a lemon
• Fresh dill, for garnish

For the Lemony Crème Fraîche:

• 1/2 cup Crème fraîche
• Zest from 1/2 a lemon
• Juice from 1/2 a lemon
• Salt

For the Serving:

• Crusty French Bread
• Dill
• Heavy cream
• Peppercorns + Flaky salt
• Lemon

HOW TO MAKE IT

1. Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
2. Add the squash, shallots, and garlic cloves to the prepared baking sheet. Drizzle with 2 tablespoons olive oil, add a pinch of salt and some freshly cracked black pepper, and toss together until well coated. Roast for 30-40 minutes, until squash is caramelized and tender, tossing halfway through. When cool enough to handle, peel roasted garlic gloves.
3. In a 4 quart dutch oven over medium heat, add remaining 2 tablespoons olive oil, ginger, chili flakes, and harissa. Stir together and cook until fragrant, about 2 minutes.
4. Add the roasted squash, shallots, peeled garlic, and vegetable broth and stir to combine.
5. Cover and simmer for 15 minutes, stirring occasionally, until the broth is flavorful.
6. After the soup has finished simmering, turn off the heat and blend with an immersion blender until completely smooth.
7. Stir in the heavy cream. Add the lemon juice, and adjust seasoning with salt and freshly cracked black pepper.
8. Make the Lemony Crème Fraîche: stir together Crème fraîche, the zest and juice from half of a lemon in a small bowl. Season to taste with salt.
9. To serve, ladle soup into bowls and top with a swirl of lemony Crème fraîche, fresh dill, and freshly cracked black pepper.