Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Ingredients: 4 pounds butternut squash, peeled, seeded, and cut into 3-inch chunks; 1/4 cup olive oil; 1 tablespoon salt; 1 teaspoon freshly ground black or white pepper; 3 tablespoons butter; 3 cups chopped onions; 1/2 cup chopped carrots; 1 clove garlic, smashed; 1 or 2 sprigs fresh thyme; 1 cup brandy; 4 cups chicken stock or canned low-sodium chicken broth, plus more if needed; 4 cups water; Homemade Crème Fraîche, for garnish (optional); Herb oil of choice, for garnish (optional)

www.emerils.com

As butternut squash ripens, the inside turns deep orange and its flavor becomes sweeter and richer. Roasting large chunks, instead of whole halves, gives more tasty caramelized edges from a...

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