This is a perfect butternut squash soup to make for incoming holiday guests. Its flavors sweeten and develop with a day or two in the fridge, and will go over very well in mixed company: You'll take care of the omnivores, the vegetarians, the gluten-averse, and the elderly relatives on soft food diets, all with one pot. GET THE RECIPE ►► https://f52.co/2rlDTLKServes: 6Prep time: 30 minutesCook time: 2 hoursIngredient List: 1 3 to 3 1/2-pound butternut squash2 tablespoons canola oil1 pinch Kosher salt and freshly ground black pepper, plus more to taste2 sprigs sage1 cup thinly sliced (1/8-inch thick) leeks, white and light green parts only1/2 cup thinly sliced (1/8-inch thick) carrots1/2 cup thinly sliced (1/8-inch thick) shallots1/2 cup thinly sliced (1/8-inch thick) onions6 garlic cloves, peeled and smashed2 tablespoons honey6 cups vegetable stock, plus extra if necessary8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a bouquet garni packet made of 2 green leek leaves4 tablespoons (2 ounces) unsalted butter1/4 cup crème fraîche1 pinch Freshly grated nutmegCanola oil (if using sage leaves)1 tablespoon minced chives or 12 sage leaves1 pinch Kosher salt and freshly ground black pepper, plus more to taste1 splash Extra virgin olive oil, to garnishSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
