Harvest Squash Soup
Complements our Husch 2016 Sauvignon Blanc or 2015 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.