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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Fairly simple to make, great tasting Butternut Squash soup, with Zinfandel! I saw this recipe on , submitted by Deana Rowland. I made a few modifications and figured I should share it here. You can puree this soup, or, as I prefer, eat it as it is. Ingredients:
extra virgin olive oil |
1 tablespoon butter, spread |
1 large sweet onion, chopped |
1 large fennel bulb, chopped |
1 large butternut squash |
1 (6 ounce) package baby carrots |
1 cup zinfandel |
sage |
4 (10 ounce) cans chicken broth |
Directions:
1. Pour generous amount of olive oil to cover bottom of a stock pot.
2. Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
3. Add chopped onion. Cook until translucent.
4. Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
5. Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
6. Peel squash and cut into medium sized cubes.
7. Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
8. Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 5-10 minutes.
9. Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
10. Mince several sage leaves and chop reserved fennel fern. Add to pot.
11. Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
12. Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
13. Remove soup from heat and puree with hand mixer/blender (This is optional).
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