The Delicious Crescent

0 Preheat your oven to 400°F (200°C).
1 Roast Butternut Squash: Place the peeled, seeded, and cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of extra virgin olive oil and toss to coat. Roast the butternut squash for about [timer minutes=25]25-30 minutes[/timer] or until it's tender and slightly caramelized, turning the pieces at half time. Remove from the oven and set aside.
2 Saute Onions: In a large pot, heat 1½ tablespoons of extra virgin olive oil over medium heat. Add the chopped onions and sauté until translucent, stirring in between, for about [timer minutes=5]5 minutes[/timer].
3 Squash and Spices: Add the roasted butternut squash to the pot. Stir in the grated ginger, ground cinnamon (or cardamom), turmeric (optional), ground black pepper, and ground nutmeg. Cook for [timer minutes=1]another minute[/timer], ensuring the spices don't burn.
4 Add Water and Simmer: Add the tomato paste, fresh thyme sprigs, and bay leaves. Pour in 6 cups of water (or vegetable broth) and season with salt to taste. Bring the mixture to a boil, then reduce the heat. Cover the pot and simmer for about [timer minutes=10]10-15 minutes[/timer].
5 Blend and Add Creamy Ingredients: Remove and discard the bay leaves and thyme sprigs. Using a blender, puree the soup in batches, until smooth and creamy. Blend in the heavy cream (or crème fraiche), crumbled goat cheese (or more crème fraiche), harissa paste (adjust to your preferred level of spiciness), and maple syrup (optional).
6 Final Simmer: Return the soup to the pot over low heat. Taste and adjust the seasonings as needed. Cook for an additional [timer minutes=5]5 minutes[/timer], stirring occasionally, until the soup is heated through and all the ingredients are well combined.
7 Serve the spicy butternut squash soup hot, garnished with toasted pecans, pumpkin seeds, or sunflower seeds, fresh thyme leaves, a drizzle of cream, roasted pepper flakes, and accompanied by crusty bread.