Silky, aromatic, and layered with nutmeg crème fraîche and basil oil, this soup from Made by Meg's Executive Chef Meg Walker is autumn in a bowl. Warm enough for the fire pit, elegant enough for fine china. Pro Tip: Serve in handled mugs or small bowls so guests can sip fireside without juggling spoons. A drizzle of basil oil and a crispy sage leaf on top turns it from comfort food to conversation piece.

For the Soup Base:

1 Spanish Yellow Onion, diced
2 Cloves Garlic, minced
2 tsp Fresh Ginger, grated
4 lbs (about 60 oz) Acorn Squash, peeled and cut into chunks
2–3 sprigs Fresh Sage
1 tsp Dried Thyme
Salt and Black Pepper, to taste
6–8 cups Vegetable or Chicken Stock
1 cup Heavy Cream

For the Nutmeg Crème Fraîche:

½ Cup Crème Fraîche
¼ Tsp Ground Nutmeg
⅛ Tsp Ground Cinnamon
1 Tsp Sugar to taste

For the Basil Oil:

1 Cup Basil Leaves
½ Cup Oil (grapeseed or vegetable)
Salt, to taste

Garnishes:

12 Sage Leaves
2 Tbsp Unsalted Butter
¼ Cup Pepitas (pumpkin seeds)

“In a large pot, sauté onion, garlic, ginger, sage, thyme, salt, and pepper in a drizzle of oil over medium heat until softened and fragrant, about 5 minutes. Add the acorn squash and stir to coat. Pour in enough stock to just cover the squash. Bring to a boil, then reduce to low and simmer for 45–60 minutes, until squash is very tender. Stir in the heavy cream. Remove sage sprigs. Blend the soup with an immersion blender until smooth. For extra silkiness, pass through a fine-mesh strainer. To prepare the nutmeg crème fraîche, in a small bowl, whisk together crème fraîche, nutmeg, cinnamon, and sugar until smooth. Chill until ready to use.

To make the basil oil, bring a small pot of salted water to a boil. Blanch basil leaves for 10 seconds, then transfer immediately to an ice bath. Pat basil dry and blend with neutral oil until smooth. Strain through a cheesecloth-lined fine strainer. Set aside. Preheat the oven to 350°F. Spread pepitas on a baking sheet and toast for 3 minutes, until golden and fragrant. In a small skillet, melt butter over medium heat. Add sage leaves and cook until they're just a little crispy but still green, then remove. Ladle hot soup into bowls. Add a dollop of nutmeg crème fraîche in the center. Drizzle with basil oil. Sprinkle toasted pepitas on top. Garnish with a fried sage leaf.” – Meg Walker, President and Executive Chef of Made by Meg Catering.