Lick My Spoon | Recipe: Butternut Squash Soup with Gingerbread and Brown Butter

Ingredients

• One 3- to 31/2-pound butternut squash
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 2 sage sprigs
• 1 cup thinly sliced (1/8 inch thick) leeks, white and light green parts only
• 1/2 cup thinly sliced (1/8 inch thick) carrots
• 1/2 cup thinly sliced (1/8 inch thick) shallots
• 1/2 cup thinly sliced (1/8 inch thick) onions
• 6 garlic cloves, peeled and smashed
• 2 tablespoons honey
• 6 cups Vegetable Stock, plus extra if necessary
• Bouquet Garni
• 4 tablespoons (2 ounces) unsalted butter
• Black Sticky Gingerbread