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Roasted Butternut Squash Soup With Sage Cream

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Roasted Butternut Squash Soup With Sage Cream

Ingredients

  • 8 cups (generous) 1-inch cubes peeled seeded butternut squash (cut from 1 four-pound squash)
  • 4 tablespoons olive oil
  • coarse kosher salt
  • 1 1/2 cups crème fraîche or sour cream
  • 1 tablespoon dried rubbed sage
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 cups thinly sliced shallots (about 6 large)
  • 7 cups low-salt chicken broth
  • 1 cup coarsely grated gruyère cheese
  • 12 fresh sage leaves (for garnish)
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