Directions

• Preheat the oven to 400 degrees F.
• Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible.
• Roast squash until tender and lightly browned on the bottom, about 25 minutes.
• Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes.
• Add the broth to shallots and bring to a simmer.
• Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon
  to some paper towels to drain.
• Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender).
• Return the pureed soup to the pot. Taste and adjust the seasoning.
• Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork to make it very soft and creamy.
• Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.