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

Name: Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche
Cuisine: American
Ingredients: 1 3 to 3 1/2-pound butternut squash; 2 tablespoon canola oil; 1 pinch Kosher salt and freshly ground black pepper, plus more to taste; 2 sprig sage; 1 cup thinly sliced (1/8-inch thick) leeks, white and light green parts only; 1/2 cup thinly sliced (1/8-inch thick) carrots; 1/2 cup thinly sliced (1/8-inch thick) shallots; 1/2 cup thinly sliced (1/8-inch thick) onions; 6 garlic cloves, peeled and smashed; 2 tablespoon honey; 6 cup vegetable stock, plus extra if necessary; 8 sprig 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 leaves; 4 tablespoon (2 ounces) unsalted butter; 1/4 cup crème fraîche; 1 pinch Freshly grated nutmeg; Canola oil (if using sage leaves); 1 tablespoon minced chives or 12 sage leaves; 1 splash Extra virgin olive oil, to garnish

Instructions

This is a perfect recipe to make for incoming holiday guests, by yourself in the quiet days leading up to their arrival. 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. Recipe adapted slightly from Bouchon (Artisan, 2004).

Updated at: Fri, 14 Nov 2025 00:00:55 GMT