Thomas Keller's Butternut Squash Soup with Brown Butter

cooking.nytimes.com

Atlbelle

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

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer