Butternut Squash Soup With Brown Butter And Nutmeg Crème recipes

Name: Butternut Squash Soup With Brown Butter And Nutmeg Crème recipes
Ingredients: 1/2 cup heavy cream; 1 1/4 teaspoons freshly grated nutmeg (use a microplane grater); 3 tablespoons extra virgin olive oil; 1 large leek – green leaves trimmed off (keep white and pale green parts only), halved lengthwise, thoroughly rinsed and cut in 1/8″ slices (2 cups); 4 large shallots – skinned and cut in 1/4″ pieces (1 1/4 cups); 2 garlic cloves – skinned and finely chopped; 1 medium butternut squash (2 1/4 lbs) (1 kg) – peeled, seeded and cut in 1″ pieces (6 1/2 cups); 2 cups vegetable stock; 3 1/2 to 4 cups spring water; 1 1/2 teaspoons sea salt; ground black pepper; 3 tablespoons brown butter – melted as garnish; 6 fennel, dill or chervil sprigs as garnish