How to cook

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with olive oil to  coat the squash on the inside. Rub the oil over the inside of the squash and season with salt and pepper.

2. Turn the squash cut side down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Let cool.

3. Meanwhile, in a large pot, warm 1 tablespoon olive oil over medium heat until shimmering . Add the chopped shallot and season with salt. Cook, until soft, about 3 to 4 minutes. Transfer the contents to your stand blender, if using an immersion blender, keep this mixture in the pot.

4. Using a large spoon, scoop the butternut squash flesh into the blender, discarding the skin.  Season with salt and pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Add more broth for a thinner soup, if desired.

5. To serve top soup with a large spoonful of creme fraiche. Sprinkle with microgreens and add caviar just before serving.