Preheat the oven to 400°F and line a baking sheet with parchment.

Brush the open sides of the squash with olive oil and season with a pinch of salt and pepper.

Place squash face-down on the baking sheet and roast for 50 minutes or until soft. Remove from oven when done.

While the squash is roasting, add olive oil or butter to a large soup pot.

Add shallots, onion, carrots, sage, salt, pepper, and crushed red pepper. Cook for 5-7 minutes.

Add broth, cover pot, and cook for about 15-20 minutes or until veggies fully soften.

To make the croutons, add the cubed bread to a second parchment lined baking sheet while the soup is cooking and the squash is roasting. Toss the bread with olive oil, parmesan, salt and pepper, and bake in the same 400°F oven for 10-12 minutes or until golden brown and toasted. Remove from the oven and set aside to cool.

Scoop out the roasted squash from the skin and add it to the soup pot. Blend the soup with an immersion blender or regular blender until smooth.

Blend in 1 cup of half and half, ¼ cup crème fraîche, and 1 tbsp of maple syrup.

Taste the soup for seasoning, then ladle into bowls and top with croutons and more crème fraîche, if desired.