butternut squash soup

Jan 18

An awesome soup which can be the main dinner entrée or as a supporting appetizer. A creamy texture and rich butternut squash flavor make this a must cook dish year-round!

Directions

Preheat oven to 350*

Carefully cut a large butternut squash in half lengthwise
Cover the cut surface with olive oil and then place face down on a foil lined baking sheet
Bake butternut squash for about 1.5 hours
Carefully remove hot pan from oven and set aside to cool
In a heavy bottomed large pot, melt 2 tbsp butter over medium heat
Sauté rough chopped onion for about 4 minutes until softened
Add chopped carrots and continue cooking for an additional 7 minutes, stirring frequently
Once cooled to touch, scoop the seeds out of the butternut squash and discard. Scoop the remaining portion of the squash into the pot being careful to avoid the skin.
Stir the mixture together then add 6 cups of Chicken Broth and Thyme
Cover and bring to a gentle boil
Bacon Topping Option: While the soup is cooking, in a separate pan, render bacon until crispy, set on a paper towel lined plate and allow to cool. Break into small pieces and set aside.
Boil soup for 15 minutes then add the chopped apple
Boil soup for an additional 15 minutes, then using an immersion blender, thoroughly puree the soup to a creamy texture. Take your time to ensure all components are completely blended.
Add maple syrup, we recommend Crown Maple syrup
Stir and then add salt and pepper to taste
Add half and Half to soup and gently stir in
To serve, carefully ladle into a soup bowl and then top with crisp bacon and fresh spinach (or other topping of choice). Add fresh cracked pepper to taste. enjoy!

Suggested Wine Pairing: a full bodied white wine such as a Viognier or Kuhlman Cellars Calcaria will be wonderful. Alternatively, enjoy a medium /low tannin wine such as Kuhlman Cellars Alluvé or Gypsum.

Ingredients