Cut the whole unpeeled squash in half and drizzle the flesh with olive oil. Place it flesh-side down on a parchment paper-lined sheet pan. Bake the squash at 400°F for 45 min. to an hour, until your knife slides in easily. The squash should be soft enough for you to scoop it out with a spoon.

While your squash is in the oven, start sautéing onions in a heavy pot on medium-low. Cook the onions on low for at least as long as you are roasting the squash. Once the onions start breaking down and caramelizing, feel free to add an apple, celery, carrots* or any flavors that you feel work together. When the squash is out of the oven and cool enough to handle, scoop it into the pot with the other simmering ingredients.

Add the broth and a splash of heavy cream (if using). Let this simmer on low for five or ten minutes for the flavors to combine.

At this point, you can gently mash the ingredients with a masher or whisk to create a rustic soup. Or, you can use an immersion blending wand or blender and process the ingredients until velvety smooth. If the soup is thicker than you prefer, add a splash of broth or water until you achieved your desired consistency.

For added flair, serve with raisins, pumpkin seeds, caramelized onions, mushrooms, dry goat cheese, curry powder, Cajun spice, salt, or even a drop of maple syrup.

Cheers to a happy, healthy season!

• Chef Olan Cox

Serve this recipe with a bottle of red wine or white wine from our Biodynamically Farmed Collection.