Butternut Squash Soup with Browned Butter – FOND Bone Broth Tonics

Ingredients

• 3 jars FOND’s Butternut & Rosemary Chicken Bone Broth
• 1 3-lb butternut squash
• 2 Tbsp tallow or ghee
• 1 cup leeks, thinly sliced
• 4 Tbsp butter, unsalted
• 2 Tbsp honey
• ¼ cup crème fraîche 
• Freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• Crushed red pepper 
• Extra-virgin olive oil
• Candied hazelnuts