Step 1

Preheat oven to 350F. Line a baking sheet with aluminum foil.

Step 2

Mix 2 TBS oil, and cubed squashed around in a bowl or bag until squash is well coated. then dump onto lined baking sheet and sprinkle with salt and pepper. Roast for 45 minutes-1 hour, or until completely tender.

Step 3

In a pot over medium-high heat, Sautee minced garlic in remaining 1 TBS of oil. Add 1TBS butter, and the leeks, carrots, shallots, and onions. Cook, stirring often, for approximately 6 minutes. Add 1 1/2 tsp salt, and dash of red pepper flakes. reduce heat to medium and cook, stirring gently for 2 minutes. Stir in the honey and continue cooking for 2-3 more minutes.

Step 4

Now add the stock, thyme, sage, bay leaves, and Italian parsley. Bring to a simmer and let cook for about 10 more minutes.

Step 5

Add the roasted sweet potatoes. and reduce heat to low. Let simmer for about 30 minutes to help the flavors gain depth and to blend.

Step 6

Remove from the heat, and discard all bay leaves, thyme, sage, and Italian parsley sprigs.

Step 7

Transfer soup to a blender, in batches and puree. Taste soup and adjust seasonings as needed. If too thick, thin it with a bit of chicken stock.

Step 8

(Note: at this point you can serve it or let the soup cool. Refrigerate until ready to serve. When ready to serve, reheat soup. If it has become too thick for your liking, add a little extra vegetable or chicken stock to thin it out.)

Step 9

*The Brown Butter is totally optional!

Step 10

Over medium heat, get a pan nice and hot. when it is very hot, add the butter and rotate the pan over the heat to brown the butter evenly. As it cooks, scrape up any bits that settle in the bottom of the pan. As soon as the foaming has subsided and the butter is a nice hazelnut brown, immediately pour it into your pot of sweet potato soup. (Don't wait or question yourself! the butter can turn from brown to black in milliseconds.)

Step 11

In a small bowl whisk the crème fraiche and nutmeg together until it holds its shape.

Step 12

Ladle the soup into serving bowls. Top each bowl with a dollop of crème fraiche and a sage leave for garnish. Enjoy!