For a warm and welcoming fall starter, here's a recipe for Roasted Butternut Squash Soup , rich in flavor and color, perfect to start a festive meal.

Roasted Butternut Squash Soup

Ingredients:

• 1 medium butternut squash (about 1 kg), peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 750 ml vegetable broth
• 250 ml of crème fraîche
• Olive oil
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish
• A drizzle of cream to garnish

Instructions:

1. Roasting the Squash:

   • Preheat your oven to 200°C (400°F).
   • Arrange the squash cubes on a baking sheet, drizzle with olive oil, salt and pepper.
   • Roast in the oven for 30 minutes or until the squash is tender and beginning to caramelize, which will intensify the natural sweet flavors.

2. Cook the Soup Base:

   • While the squash is roasting, heat a little olive oil in a large saucepan.
   • Add the onion and garlic, and sweat over medium heat until translucent and fragrant.

3. Mix the Soup:

   • Add the roasted squash to the pan along with the onion and garlic.
   • Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to blend well.
   • Remove from heat and use an immersion blender to blend the soup until smooth and creamy.

4. Finalize and Serve:

   • Return the soup to the heat and stir in the crème fraîche. Reheat without letting it boil.
   • Taste and adjust seasoning with salt and pepper.
   • Serve the soup hot, garnished with a drizzle of cream and toasted pumpkin seeds for a touch of crunch.

This elegant and simple starter is perfect for welcoming your guests with warmth on chilly fall evenings. If you have any specific requests for other recipes or need any cooking tips, please don't hesitate to ask!