Butternut Squash Soup

• Indian spices, curry, lemongrass – to be added in first stage with garlic and onions
• Sage, lemon zest, parsley, roasted garlic, roasted pepper, sundried tomato – to be added at blending stage
• Sautéed mushrooms, lemon pepper shrimp, kabobs etc. – to be added at the end

1. Over medium heat, in a heavy bottomed pot, sauté onions and garlic in butter until onions are translucent and soft.  Deglaze with wine and let cook down until reduced by half. This cooks all of the alcohol out and leaves the complexity of the wine in.
2. Add squash and stir to coat. Let cook about 5 minutes. Slowly add stock, stirring to release all of the fond (the goodness cooked on to the bottom of the pan). The stock needs to cover the squash by about 1/2 inch.
3. Let cook for 35 minutes, stirring occasionally until squash is soft and cooked through.  Taste the squash and adjust as necessary with salt and pepper.
4. Blend the squash. Using an immersion blender is best and easiest but a food processor works well. Add milk or half-and-half, cheese and optional additions you want incorporated.
5. Garnish.  Garnishes tie the soup together. For example, if you added roasted red pepper, save a few small, pretty pieces to sprinkle on top.

Please join Tracy Lohr for an enlightening cooking class, wine pairing and dinner at the Red Reflet Ranch.  Classes will be offered this winter.  Stay tuned for details.