Honeynut Squash Soup | Gelson's

Ingredients

• 3 honeynut squash
• 2 Tbsp canola oil, divided
• Kosher salt, to taste
• ½ tsp freshly ground black pepper, to taste
• 4 sprigs sage
• 8 sprigs thyme
• 2 sprigs Italian parsley
• 2 bay leaves
• ½ tsp black peppercorns
• 1 cup leeks, thinly sliced, reserve the green tops
• ½ cup carrots, thinly sliced
• ½ cup shallots, thinly sliced
• ½ cup onions, thinly sliced
• 6 cloves garlic, smashed
• 2 Tbsp honey
• 6 cups vegetable stock, plus more if needed
• 4 Tbsp unsalted butter
• ¼ cup crème fraîche
• 1 Tbsp chives, minced