As our Dominion Harvest CSA fall season was coming to an end (which, by the way, if you’re in the Richmond/Williamsburg area and like fresh produce, eggs and cheese delivered right to your door, I highly recommend), the Beker household found itself with a plethora of winter squashes. I subscribe to Food 52’s blog and this well timed post for Thomas Keller’s Butternut Squash Soup with Brown Butter gave us an excellent outlet for the two large butternut squashes we had sitting on the counter. The author emphasizes the importance of the brown butter and I’ll second it, the nutty flavor really adds a new dimension to the soup, along with the creaminess of the creme fraiche, the crispy fried sage leaves, drizzle of good olive oil and sprinkling of black pepper.

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