Butternut Squash Soup
- 2 pounds butternut squash, cut in 2 inch squares
- ½ pound butter, divided
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1/8 teaspoon allspice
- 1 teaspoon fresh ginger, minced
- 1 yellow onion, diced
- 1 cup celery, diced
- 2 carrots, grated
- 2 cups chicken broth (I recommend Better than Boullion)
- 2 cups heavy cream
- ¼ cup Myka Cellars Sauvignon Blanc
- Cayenne pinch
- Salt and Pepper to taste
Directions
Heat the oven to 350 F. Place the squash on a baking sheet. In a small bowl, mix cinnamon, allspice, nutmeg, cloves and ginger. Sprinkle the spice mixture over the top of the squash. Melt ¼ pound of butter and drizzle over the squash, cover with foil and cook for 1 ½ to 2 hours, or until tender.
In a large soup pot, melt ¼ pound of butter, add onions, celery and carrots. Sauté until onions are translucent and vegetables are tender. When the squash is done cooking, it should smash easily with the back of a spoon. Add the squash, chicken broth and cream to the soup pot, and let simmer for 30 minutes. With an immersion blender (you can use a standard blender if you do not have one), blend until creamy and smooth. Add Myka Cellars Sauvignon Blanc, cayenne, salt and pepper. Cook, stirring constantly, until heated thoroughly.
Serve with a glass of Myka Cellars Sauvignon Blanc.