Spicy Vegetable Broth With Caramelized Butternut Squash

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3 Tbs. olive oil

1 medium onion, diced (2/3 cup)

3 cloves garlic, chopped

2 cups dry sherry

9 cups low-sodium vegetable broth

2 bay leaves

2 tsp. roughly chopped fresh thyme

1 tsp. roughly chopped fresh sage

1 tsp. roughly chopped marjoram

1 to 2 tsp. chile sauce or to taste

1 medium butternut squash, peeled and diced (about 4 to 5 cups)

1 Tbs. brown sugar

1/2 cup crème fraîche

Fresh sage leaves for garnish

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