Jean-François Plante's recipe

Instructions:

1. Preheat oven to 180 °C (350 °F).

2. On a large baking sheet, place all the ingredients except for the chicken stock and cream. Mix well with your hands. Bake for about 30 minutes.

3. Take the roasted vegetables out of the oven and transfer to a large saucepan. Add chicken stock and bring to a boil. Over medium heat, reduce for about 15 minutes.

4. Transfer to a blender and blend until smooth. Strain using a strainer or a sieve. Return the mixture to the saucepan. Add the cream, whisk lightly and reheat over low heat for about 10 minutes. Adjust seasoning to taste. Serve immediately while piping hot!

Ingredients:

600 g (4 cups) butternut squash, peeled and cubed 

4 cloves garlic, peeled 

6 whole shallots, peeled 

⅓ tsp. ground ginger 

2 pinches of ground clove 

1 tbsp. fresh ginger, grated 

1 tbsp. honey 

⅓ tsp. ground cinnamon 

⅓ tsp. ground cardamom 

6 baby potatoes, halved 

60 ml (¼ cup) olive oil 

1.25 litres (5 cups) full-bodied chicken stock 

125 ml (½ cup) 35% cooking cream 

Freshly ground salt and pepper 

Preparation: 15 min | Cooking time: 50 to 60 min | Servings: 4 to 6