We ship orders out daily Monday - Friday, but due to increased demand order fulfillment may take up to 5-7 business days.
Please be aware that our boxes are too large for delivery to a PO Box. As such, FOND Bone Broth LLC is not held liable for issues due to UPS not delivering to a PO Box and we will not replace or refund a package that was sent to a PO Box unsuccessfully.
This velvety, autumn-inspired delight combines the natural sweetness of butternut squash with the rich, nutty essence of browned butter and our Butternut & Rosemary bone broth is the perfect compliment to this fall classic. This soup invites you to savor the season in every spoonful.
Preheat the oven to 350F. Line a small baking sheet with parchment paper. Cut the neck off the squash and set it aside. Cut the squash in half and scoop out and discard seeds. Brush each half inside and out with about 1½ teaspoons of the tallow or ghee. Sprinkle the cavities with salt and pepper.
Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh.
Meanwhile, using a vegetable peeler, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into ½-inch pieces (you should have about 4 cups).
Put the remaining tallow or ghee in stockpot over medium-high heat, add the leeks and the diced squash 1½ teaspoons salt, and ½ teaspoon pepper and cook gently for 3 minutes. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the bone broth bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
Gently reheat the soup until just hot. If it is too thick, thin with more broth or water.
Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup stir. Add the prepared creme Fraîche. Warm until just cooked through.
Ladle the soup into six serving bowls. Sprinkle some red pepper over the top and drizzle a little olive oil. Top with candied hazelnuts or walnuts if desired.