-Pre heat your oven to 400 degrees.
Cut the butternut squash in half vertically so that you are left with 4 halves. With a spoon scoop out the seeds and discard. Next cut the halves horizontally right above the "base" (the part with the seeds) You should now have 4 top pieces and 4 base pieces.
Coat the base pieces with 2 tablespoons of olive oil and season with salt and pepper. Lay them out, cut side down on a sheet tray and place in your oven. Cook for about 10min. or until they are fork tender and have a golden brown color on the outside. Take them out of the oven and let them cool for 5 min. Scoop the flesh of the roasted squash out with a spoon, discard the skin, and reserve the flesh for later.
Peel the 4 top pieces and dice them into 1/2 inch pieces.
Heat a stock pot or heavy bottomed pot over medium high heat. Add 2 tablespoons of olive oil and 2 tablespoons butter. Once the butter has melted add the garlic, shallots, carrots and onion. Season with salt and sweat for about 2 minutes. Then add the raw diced squash along with the vegetable stock. Bring it up to a boil and simmer for about 20min. or until the squash is fork tender.
While that is simmering prepare the croutons by melting 2 tablespoons of butter. In a medium bowl add the cubed brioche, brazilian spice mix, and butter. Toss with your hands until well incorporated. Lay the croutons out on a sheet tray and bake for about 8 minutes or until they are nice and crispy. Remove from the oven and reserve.
In a small bowl combine the creme fraiche, ground nutmeg, ground fennel, and honey. Whisk until well incorporated then refrigerate.
Once the butternut squash mixture is finished cooking, add the flesh of the roasted squash into the pot and combine. Remove from the heat.
Working in batches, scoop the contents of the soup into a blender and puree until smooth. Season well with salt and finish with 1 tablespoon of apple cider vinegar.
Pour the pureed soup back into the stock pot and re-heat.