Can I make this soup ahead of time?
Yes. Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, adding broth or water if needed to reach desired consistency.
What type of winter squash works best?
Kabocha and acorn squash are ideal for their creamy texture and natural sweetness. Butternut squash also works well; avoid fibrous varieties like spaghetti squash.
Can I substitute crème fraîche with something else?
Yes. Plain Greek yogurt, sour cream, or heavy cream work as substitutes. Coconut milk adds richness for a dairy-free option, though it will alter the flavor profile slightly.
How do I know when the roasted vegetables are done?
Squash flesh should be very soft and easily pierced with a fork, and the edges should be caramelized and golden brown, typically 40–50 minutes at 400°F.
Can this soup be frozen?
Yes. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.