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Harvest Squash Soup Complements our Husch 2010 Sauvignon Blanc or 2010 Chardonnay. 1 winter squash*, about four pounds, peeled and cut into chunks 1 medium onion, sliced 1 clove of garlic, peeled 1 bay leaf 1 cup Husch Sauvignon Blanc 2 1/2 cups chicken or vegetable stock Salt and pepper to taste 1 dried ancho chili, stemmed and seeded 1/2 cup heavy cream In a medium saucepan, combine first six ingredients. Simmer covered until the vegetables are soft, about 20 minutes. Meanwhile, combine the chili and cream in a small saucepan. Cover and bring to a boil. Remove from heat and allow to sit covered while the vegetables are cooking. When the vegetables are soft, remove bay leaf and puree the mixture with a hand blender or in a food processor or blender. Season to taste with salt and pepper. Puree the chili and cream separately. To serve, ladle the soup into bowls and top with a dollop of the chili cream. Serves four. *Any type of hard winter squash may be used, for example Hubbard, pumpkin, sweet mama, or butternut.
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