I have a fondness for soup, all kinds of soup. It means fall, leaves turning color, rain showers, and the end of harvest. The food will be rich, delicious and always full of flavor. The only thing I may like better than soup….stews@

A few years ago, I wanted to learn more about cooking soups. I picked up Mastering Soups and Stews by William Sonoma. To this day, it is one of my most treasured cookbooks. We have several favorites from here, but the Chicken Soup and the Roasted Butternut Squash recipes get made over and over again. Unfortunately, chicken soup does not pair so well with wine, but the Butternut Squash soup is fabulous. Layers of flavor with hints of coriander, nutmeg and cinnamon match up perfectly with Zinfandel, Cabernet Franc, or even Barbera.

Enjoy this recipe, it takes only minutes to make and will freeze beautifully. The recipe is shown as it is presented in the cookbook. However, I adjust the ingredients all the time based on what I have. I like to add more chicken stock than they suggest as I like it a little less rich. And I add all the squash even though it is almost always more than 3 cups!

 

Ingredients:

2.5 lb Butternut Squash
2 tsp. olive oil
3 tbsp. unsalted butter
1 small yellow onion, chopped
1 granny smith apple, chopped
2 cloves garlic, chopped
2 cups chicken stock
1 tsp. kosher or sea salt
1/4 tsp. white pepper
1/4 tsp. ground coriander
1/4 tsp. ground nutmeg

 

Directions:

Preheat oven to 400.

Pour 1 1/2 cups water into a baking pan. Cut squash in half lengthwise and discard seeds. Rub the cut sides with 2 tsp of olive oil. Place squash, cut side down, into the pan and bak until the tip of a knife pierces the skin easily, 45-50 minutes. When cool enough to handle, scoop out the pulp, you should have about 3 cups of squash.

Next in a 3qt saucepan over medium heat, melt 3 tbsp unsalted butter. Add yellow onion and granny smith apple and saute until softened, about 10-12 minutes. Add garlic cloves and saute for an additional minute. Add chicken stock, squash, salt and pepper. Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 10 minutes.

Roasted Butternut Soup pdf

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