MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thomas KellerrCOs Butternut Squash Soup w/Brown Butter
Categories: Squash, Vegetables, Dairy, Herbs
Yield: 6 servings

3 1/2 lb Butternut squash
2 tb Canola oil
Salt & fresh ground pepper
2 Sprigs sage
1 c Thin sliced leeks
1/2 c Thin sliced carrots
1/2 c Thin sliced shallots
1/2 c Thin sliced onions
6 cl Garlic; smashed
2 tb Honey
6 c Vegetable stock; more if
- needed
1/4 c Creme fraiche
Fresh grated nutmeg
4 tb Unsalted butter
1 tb Minced chives
Extra-virgin olive oil

MMMMM-----------------------BOUQUET GARNI----------------------------
8 Sprigs thyme
2 Sprigs Italian parsley
2 Bay leaves
1/2 ts Black peppercorns
+=WRAPPED IN=+
2 Green leek leaves

Set the oven @ 350-|F/175-|C.

Line a small baking sheet with aluminum foil. Cut the
neck off the squash and set it aside. Cut the bulb in
half and scoop out and discard seeds. Brush each half
inside and out with about 11/2 teaspoons of the canola
oil. Sprinkle the cavities with salt and pepper and tuck
a sprig of sage into each. Place cut-side-down on the
baking sheet and roast until completely tender, about 1
hour. Remove the squash from the oven and let cool, then
scoop out and reserve the flesh (discard sage).

Meanwhile, using a paring knife, peel away the skin from
the neck of the squash until you reach the bright orange
flesh. Cut the flesh into 1/2" pieces (you should have
about 4 cups).

Put the remaining canola oil in a stockpot over
medium-high heat, add the leeks, carrots, shallots and
onions and cook, stirring often, for about 6 minutes.
Add the diced squash, garlic, 1 1/2 teaspoons salt, and
1/2 teaspoon pepper and cook gently for 3 minutes,
reducing the heat as necessary to keep the garlic and
squash from coloring. Stir in the honey and cook,
stirring, for 2 to 3 minutes. Add the stock and bouquet
garni, bring to a simmer and cook for 10 to 15 minutes
or until the squash is tender.

Add the roasted squash and simmer gently for about 30
minutes for the flavors to blend. Remove from the heat
and discard the bouquet garni. Transfer the soup to a
blender, in batches, and puree. Strain the soup through
a fine sieve into a bowl. Taste the soup and adjust the
seasoning. Let the soup cool, then refrigerate until
ready to serve.

Place the creme fra|<che in a small chilled bowl and stir
in nutmeg to taste. Whisk until the cr|?me fra|<che holds
a shape. Cover and refrigerate.

Gently reheat the soup until just hot. If it is too
thick, add a little more vegetable stock. Heat a medium
skillet over high heat. When it is very hot, add the
butter and rotate the skillet over the heat as necessary
to brown the butter evenly, scraping up any bits that
settle in the bottom. As soon as the butter is a
hazelnut brown, pour it into the pot of soup -- keep a
safe distance, it may sputter -- then stir.

Ladle the soup into six serving bowls. Top each with a
dollop of cr|?me fra|<che. Grind some black pepper over
the top and sprinkle on the chives. Drizzle a little
olive oil over the top.

By: Amanda Hesser

Yield: Serves 6

RECIPE FROM: https://cooking.nytimes.com

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