Category: Soups, Stews and Chili
Cuisine: not set
1 butternut squash (2 1/4 pounds) peeled, seeded and cut into 1-inch chunks (6 cups)
3 shallots, halved lengthwise
4 cloves garlic smashed
5 sprigs thyme plus thyme leaves for garnish
1 sprig rosemary
4 large fresh sage leaves
2 tablespoons olive oil
4 cups unsalted chicken broth or vegetable broth
2 tablespoons cider vinegar
2 tablespoons pure maple syrup
3/4 teaspoon salt
1/2 cup plus 1 tablespoon crème fraîche
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