Smooth, silky and sublime: Roasting butternut squash with shallots and carrots before pureeing is the secret for getting the most intense caramelized flavor in this autumn soup.

Roasted Butternut Squash Soup

Preheat oven to 425°F. Toss squash, carrots, shallots, garlic, oil and butter in a large bowl. Arrange vegetables in a single layer in a large roasting pan. Roast for 30 to 35 minutes or until vegetables are golden brown and softened, stirring once halfway through.

Add ½ cup broth to baking pan and scrape up any browned bits. Return to oven and roast for 5 minutes more or until liquid has reduced and vegetables are glazed.

Puree half of the squash mixture and 2 cups broth in a blender or food processor until smooth; transfer to a large saucepan. Puree remaining squash mixture and the water in the same manner; add to saucepan. Stir in cream, maple syrup, vinegar and ¼ tsp. nutmeg. Bring to a simmer over medium-low heat, adding additional broth, if needed, to reach desired consistency. Season with salt.

Swirl sour cream into each serving and sprinkle with pepitas and nutmeg, if desired.