Ingredients

• 2 1/2 lbs butternut squash, peeled and diced
• 1 quart chicken stock
• 1 cup heavy cream
• 1/2 stick butter
• 1/2 cup Monin Brown Butter Syrup
• 4 carrots, peeled and chopped
• 1 sprig sage
• 1 bay leaf
• Salt and pepper to taste

Glass: Culinary

Glass Size: 10-12 Servings.

Instructions

1. Put all ingredients into a stock pot and bring to a boil on medium-high heat.
2. Bring soup to a simmer and let it cook until carrots can be cut in half with a spoon.
3. Pour soup into a blender and blend on high until smooth. Pour through a fine mesh strainer to remove any large particulates.
4. Taste for seasoning and serve immediately or store in a tightly sealed container in the fridge.
5. For the web design, mix crème fraiche and lemon juice in a squeeze bottle and draw 5 circles on the top of the soup. They should range from large to small.
6. Take a toothpick and pull it though each circle.