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Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche

Genius Recipes
  • minutes
  • Serves 6

INGREDIENTS

1

3 to 3 1/2-pound butternut squash

6

Garlic cloves

2

Sage, sprigs

1/2 cup

Thinly sliced (1/8-inch thick) carrots, thick

1 cup

Thinly sliced (1/8-inch thick) leeks, thick

1/2 cup

Thinly sliced (1/8-inch thick) onions, thick

1/2 cup

Thinly sliced (1/8-inch thick) shallots, thick

6 cups

Vegetable stock

2 tbsp

Honey

2

Kosher salt and freshly ground black pepper

1

Nutmeg

2 tbsp

Canola oil

1

Canola oil

1

Olive oil, Extra virgin

4 tbsp

Butter, unsalted

1/4 cup

Creme fraiche

Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves

12

Sage leaves or 1 tablespoon minced chives