Butternut squash soup with brown butter, sage, and nutmeg crème fraiche from Bouchon by Thomas Keller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 10, 2012

    Like many Thomas Keller recipes, this is very intense in flavor. A little bit goes a long way. It could also use some spicy ness to reduce the richness.

  • Julia on December 11, 2011

    Made this for Thanksgiving just as written including making the vegetable stock a couple of days before. It was delish and got rave reviews! Well worth the effort.

  • Karen Wong on February 14, 2011

    Added Fennel bulb to Vegetable stock instead of using chix stock. Ground Fennel seeds and cayenne pepper were added too. Served with Sauteed Mushroom (with Smoked Paprika) Gruyere Crouton and Sauteed Baby Fennel that had first been blanched and then sauteed.

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