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Butternut Squash Soup with Brown Butter, Sage and Nutmeg Crème Fraiche

1 3lb. butternut squash
2 T. canola oil
Salt & pepper
2 sage sprigs
1 cup thinly sliced leeks
½ cup carrots, sliced
½ shallots, sliced
½ cup onion, sliced
6 garlic cloves, peeled and smashed
2 T. honey
6 cups vegetable stock
Bouquet Garni ( 2-3 outer leek leaves, 6-7 inches long, 8 thyme sprigs, 2 Italian parsley sprigs, 2 bay leaves, ½ t. black peppercorns. Tied up with kitchen twine or in a sachet bag.)
4 T. butter
¼ cup crème fraiche
Freshly grated nutmeg
Canola oil
12 sage leaves
Salt and Pepper
Extra virgin olive oil

Preheat oven to 350 degrees

Line baking sheet with foil. Cut neck off squash. Set aside. Cut bulb in half. Swoop out seeds. Brush with canola oil. Sprinkle with salt and pepper. Tuck in a sage sprig. Place cut side down and bake for 1 hour or till tender. Cool, scoop and reserve flesh. Peel neck and cut into ½ inch pieces.
Put 1 T. oil in stockpot. Add leeks, carrots, shallots and onions and cook till softened. Add squash, garlic, 1 ½ t. salt and ½ t. pepper. Cook for 3 min. Add honey, stock and bouquet garni. Bring to a simmer and cook 10-15 min. or until squash is tender. Add roasted squash and simmer gently 30 min.
Puree soup.

Place Crème Fraiche in a bowl and stir in nutmeg.  Wisk and refrigerate until ready to serve.

Heat butter. As soon as foaming subsides and butter is hazelnut brown, pour into soup. Put sage leaves in hot oil. Cook 30-45 seconds. When bubbling has stopped leaves will be crisp. Drain and sprinkle with salt and pepper.
Ladle soup in bowl. Dollop with crème fraiche. Grind with black pepper. Garnish with sage leaves. Drizzle with olive oil.

Pair with DeLoach Vineyards Ritchie Vineyard Chardonnay

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