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

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

FOOD52(1)
Barbara: "Superb! I’ve a tendency to add more garlic and on…" Read More
25Ingredients
Seconds

Ingredients

US|METRIC
  • 3 1/2 pounds butternut squash
  • 2 tablespoons canola oil
  • ground black pepper
  • kosher salt
  • 2 sage (sprigs)
  • 1 cup leeks (thinly sliced, 1/8-inch thick, white and light green parts only)
  • 1/2 cup carrots (thinly sliced, 1/8-inch thick)
  • 1/2 cup shallots (thinly sliced, 1/8-inch thick)
  • 1/2 cup onions (thinly sliced, 1/8-inch thick)
  • 6 garlic cloves (peeled and smashed)
  • 2 tablespoons honey
  • 6 cups vegetable stock (plus extra if necessary)
  • 2 leek leaves
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 8 sprigs thyme
  • 2 sprigs Italian parsley
  • 4 tablespoons unsalted butter
  • 1/4 cup crème fraîche
  • grated nutmeg (Freshly)
  • canola oil (if using sage leaves)
  • 12 sage leaves (or 1 tablespoon minced chives)
  • ground black pepper
  • kosher salt
  • extra-virgin olive oil
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    Reviews(1)

    Barbara a year ago
    Superb! I’ve a tendency to add more garlic and onion (leeks) to most dishes ...DON’T! It’s sublime.

    PlanShop