Ingredients

• 2 small butternut squashes (peeled, seeded & cubed)
• 1 pint sugar bomb tomatoes
• 6-8 campari tomatoes
• 3 shallots (chopped)
• 1 large garlic head (or 2 small ones, tops cut off)
• 1 large onion (chopped)
• 6 basil leaves
• 1/4 tsp nutmeg
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1 tsp oregano
• 6 oz triple crème brie (rind removed), plus more for topping
• 1/2 cup heavy cream
• 1 cup vegetable or chicken stock
• 2 tbsp unsalted butter
• Parmigiano to taste
• Brioche slices
• Chives to taste
• Salt & pepper to taste
• Olive oil
• Crushed red pepper to taste

Method

1. 1. Preheat the oven to 400°F. In a braising pan, add the tomatoes, shallots, garlic, onion, and squash. Drizzle generously with olive oil, and season with salt and pepper. Bake for 45-50 minutes, flipping the garlic halfway through.
2. 2. Blend the roasted veggies with basil, oregano, spices, and brie until smooth.
3. 3. Return the soup to the pan. Add cream, broth, and nutmeg, and simmer for 3-4 minutes. Adjust thickness with more cream or broth if needed. Turn off the heat and stir in the butter.
4. 4. For cheesy brioche: Preheat a skillet over high for 2 minutes. Add a generous amount of Parmigiano, then place the brioche on top, pressing so the cheese sticks. Lower heat to medium, cook until browned (about 3-4 minutes), flip, and toast the other side.
5. 5. Serve with brie, olive oil, crushed red pepper, chives, and black pepper on top.