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1.
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Heat the oven to 425 degrees F. Line a rimmed baking sheet with foil, and place the squash pieces cut-side up on the baking sheet.
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Melt 1 tablespoon of the butter and brush over the tops of the squash pieces.
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Season with salt and pepper.
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Roast for one hour.
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2.
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While squash is roasting, caramelize onions.
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Heat a large pot over medium heat and add 2 tablespoons of butter, onions, and a small pinch of salt.
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Stir to coat in butter.
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Without disturbing the onions, saute for 5 minutes uncovered.
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After 5 minutes, stir and cover.
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Lower heat to medium-low and saute for 3 minutes.
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Then stir and repeat this until onions are fully caramelized.
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Remove half of the onions from the pot and set aside to garnish.
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3.
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Add the last tablespoon of butter to the pot along with the carrots and celery.
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Saute 5 minutes more, stirring intermittently.
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4.
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When the squash is done, let it sit until cool enough to handle.
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Scoop the flesh out and add it into the pot, discarding the skins.
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5.
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Add the broth, nutmeg and cayenne and bring to a boil over medium-high heat.
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Reduce the heat to medium-low and simmer, stirring occasionally.
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After 20 minutes, remove pot from heat and stir in the sour cream.
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Use an immersion blender to blend the mixture until smooth.
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Season with salt and pepper as needed.
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6.
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While soup is simmering, preheat oven to 400 degrees F and slice bread into crouton-sized chunks.
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Put them onto a baking tray.
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In a small bowl, mix together goat cheese, olive oil, thyme, oregano, parsley, paprika, and garlic powder.
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Bake bread for 5 minutes, flip over and bake for an additional 5 minutes on the other side.
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Remove bread from oven and smear with the cheese mixture.
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Bake for an additional 5 minutes to melt cheese mixture.
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7.
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Top finished soup with croutons, reserved onions, and additional goat cheese, if desired.
