Savory Butternut Squash and Brown Butter Soup

1. Preheat Oven and Prepare Squash

Preheat your oven to 350°F. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with canola oil, season generously with kosher salt and freshly ground black pepper, and tuck a sage sprig into each cavity. Place the squash cut-side down on a small baking sheet lined with aluminum foil.

2. Roast Squash

Roast the squash in the preheated oven for about an hour, until it's tender and the flesh is easily pierced with a fork. Let it cool slightly, then scoop out the roasted flesh and set it aside. Peel the neck of the squash and cut it into 0.5-inch pieces, measuring about 4 cups.

3. Sauté Vegetables

In a large stockpot, heat the remaining canola oil over medium heat. Add the thinly sliced leeks, carrots, shallots, and onions. Sauté the vegetables for about 6 minutes, until they become soft and fragrant.

4. Add Squash and Garlic

Stir in the diced squash and smashed garlic, seasoning with a bit more kosher salt and black pepper, and cook for another 3 minutes.

5. Add Honey and Caramelize

Stir in the honey and let it cook for 2-3 minutes, allowing it to slightly caramelize and blend with the vegetables.

6. Simmer with Stock and Bouquet Garni

Pour in the vegetable stock and add the bouquet garni. Bring the mixture to a simmer and cook for 10-15 minutes. Then, add the roasted squash flesh to the pot and simmer for an additional 30 minutes.

7. Purée Soup

After simmering, remove the bouquet garni and transfer the soup to a blender in batches, puréeing until smooth. Pass the puréed soup through a fine sieve back into the pot to ensure a silky texture. Season the soup to taste, adjusting the seasoning as necessary, and refrigerate to let the flavors meld.

8. Prepare Crème Fraîche

When you're ready to serve, gently reheat the soup over low heat, adding a bit more vegetable stock if it’s too thick. In a small, chilled bowl, stir the crème fraîche with a pinch of freshly grated nutmeg. Cover and refrigerate until needed.

9. Make Brown Butter

To make the brown butter, heat the unsalted butter in a medium skillet over medium heat. Allow it to melt and cook, swirling the pan occasionally, until the butter turns a hazelnut brown color and releases a nutty aroma. Pour the brown butter into a small bowl to stop the cooking.

10. Serve Soup

Ladle the hot soup into bowls and top each with a dollop of the nutmeg crème fraîche. Grind a bit of black pepper over the top, sprinkle with minced chives, and finish with a drizzle of extra-virgin olive oil.