Roasted Butternut Squash Bisque
Roasting the squash before it ever meets the pot is what separates a bisque with real depth from a thin vegetable soup. The apple isn't there to be tasted on its own; it rounds out the sweetness so the soup doesn't need much added sugar.
Method
Roast the squash
Brush the cut squash with 1 tablespoon of the oil, season, and roast cut-side down at 425°F for 40 to 45 minutes, until a knife slides in easily.
Build the base
While the squash roasts, warm the remaining oil in a large pot and cook the onion and celery for 8 minutes until soft. Add the apple and ginger and cook 3 minutes more.
Simmer
Scoop the roasted squash flesh into the pot, add the stock and nutmeg, and simmer 15 minutes.
Purée
Blend the soup until completely smooth, in batches if needed.
Finish
Stir in the crème fraîche, then season with salt and white pepper. Serve with an extra spoonful on top.
From the kitchen
White pepper rather than black keeps the soup's color clean, which matters more here than in a darker stock-based soup.