I adapted this from a cooking class I took in Minneapolis and a Mario Batali recipe from The Chew.
STEP 1 - Prep
My trick for peeling squash is to start by poking a few holes in the squash and popping it into the microwave for about a minute or so to soften it up. Then I lop off the bottom to create a nice flat base. I stand it up on the base and use a knife and run it down the sides to peed the skin. Then I cut it in half and remove the seeds with a spoon. Then you can slice it up into chunks really easily because it's already slightly soft.
Prep the onion, carrot, garlic and spices.
STEP 2 - Make the soup
In a large dutch oven, or heavy soup pot, over medium heat, add about 3-4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and about a teaspoon or so of salt. Stir and let that cook for 15 minutes or until the vegetables have softened, they will begin to break apart a bit as you stir. (during this lag time, see Step 3 and prepare your fixings)
Then add garlic and cook for about another minute or two.
Add the broth and bring to a boil. Once it's boiling reduce the heat to low and let the soup simmer for about 15-20 minutes.
Use an immersion blender and run it around in the pot until the soup is a smooth and creamy texture.
Taste and adjust seasoning, the amount of salt you will need really depends on the stock you use. If the soup is too thick you can add water as needed, blend and see where you are at. It should be thick, but not too thick!
STEP 3 - Prepare the toppings
Chop up some chives, stir up some creme fraiche, and unwrap the pomegranate seeds. Make a little station with bowls, spoons, and the toppings.
STEP 4 - Serve and enjoy!
Serve the soup with a dollop of creme fraiche (You can use a little sour cream if you cannot find creme fraiche), a sprinkle of chives, and a small handful of pomegranate seeds.
The pom seeds add a nice cooling pop when you bite into one with the hot soup in your mouth!