Roasted Butternut Squash Soup

Roasting the squash before blending it is what gives this soup its extraordinary depth and sweetness. I roast the halved squash cut-side down until it is deeply caramelized, then scoop out the flesh and blend it with good chicken stock, a little onion, and a touch of fresh ginger. The ginger is subtle but it brightens everything beautifully. Finished with a swirl of cream and a sprinkle of toasted pepitas, this soup is nothing short of stunning.