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Chef John's Roasted Butternut Squash Soup
Ingredients
  • subheading: Soup:
  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 cup sliced carrots
  • 6 garlic clove (blank)s whole garlic cloves, peeled
  • 2 teaspoons kosher salt, or to taste - divided
  • 1 (3 ½) pound butternut squash, halved lengthwise and seeded
  • subheading: Sage Brown Butter:
  • 3 tablespoons unsalted butter
  • 6 leaf (blank)s large sage leaves
  • 6 cups chicken broth, plus more if needed
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 1 pinch cayenne pepper
  • ½ cup creme fraiche
  • 1 tablespoon chopped fresh chives
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