Butternut Squash Soup
The rich and velvety flavors of this soup are echoed with our Chardonnay, while providing a slight acidty to help balance the dish.
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 Tbsp butter
1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon, and cayenne. Add salt and pepper to taste.
Garnish with chopped fresh parsley or chives.