Butternut Squash Veloute

Preheat oven to 200 C (400 F). Spread the diced squash, sliced shallots, and unpeeled garlic cloves on a large baking sheet. Drizzle generously with olive oil and season with salt. Toss to coat. Roast for 25 to 30 minutes, turning once at halfway, until the squash is deeply caramelized on the cut surfaces and completely tender.

Squeeze the roasted garlic cloves from their skins into a blender. Add all the roasted squash and shallots. Pour in half the hot stock. Blend on high until completely smooth, adding more stock until you reach a pourable but thick consistency. Pass through a fine-mesh sieve if you want the most refined texture.

Pour the puree into a medium saucepan over low heat. Stir in the remaining hot stock to adjust consistency — the final soup should flow like heavy cream, not sit like a stiff porridge. Season carefully with salt, white pepper, and freshly grated nutmeg. Simmer on the lowest heat for 5 minutes, stirring, to marry the flavors.

Stir the heavy cream into the hot soup off the heat and taste once more for seasoning. In a small saucepan, melt the butter over medium heat, swirling the pan. Continue cooking until the butter solids turn nut-brown and the butter smells of toasted hazelnuts — about 3 minutes. Pour immediately into a small bowl. Ladle the soup into warmed bowls, drizzle with a thread of brown butter, and finish with toasted pepitas and a dot of crème fraîche.