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Thomas Keller's Butternut Squash Soup with Brown Butter
Ingredients
  • 1 3-to-3½-pound butternut squash
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 2 sprigs sage
  • 1 cup thinly sliced leeks
  • ½ cup thinly sliced carrots
  • ½ cup thinly sliced shallots
  • ½ cup thinly sliced onions
  • 6 garlic cloves, smashed
  • 2 tablespoons honey
  • 6 cups vegetable stock, more if needed
  • Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and ½ teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves
  • ¼ cup crème fraîche
  • Freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced chives
  • Extra-virgin olive oil
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