Butternut Squash Soup W/ Crisp Sage & Brown Butter

1. 1

   Preheat oven to 375 degrees

2. 2

   Cut squash in half. Rub flesh with olive oil, salt and pepper. Put flesh side down on cookie sheet and roast until soft, about 40 min.

3. 3

   While squash cooks, remove leave from sage stems. Tie stems together and put in pan with 2 T melted butter and diced onions and cook until onions are translucent. Remove sae stems and discard.

4. 4

   When squash is soft, spoon out and add to onions. Cook onions and squash with chicken broth and heat. Stir. When cooled, blend in blender until smooth. Add creme fraiche and maple syrup. Salt & pepper to taste.

5. 5

   In separate pan melt 2 T butter. Add sage leaves and blacken. Garnish soup with sage leaves and brown butter.

No nutritional information available.

No additional tips available.