4 tbsps butter
1 large onion
2 Butternut squash, peeled, seeded & cut into 1-inch cubes
2 Golden Delicious apples, peeled & cored
2 quarts chicken stock or water
1 Bay Leaf
1 spring Thyme
2 tbsps Honey
1/2 tsp ground pepper
1/2 tsp or to taste, Kosher salt
1/2 cup grated Cheddar, Asiago or Fontina cheese (optional)
2 cups heavy cream (optional)
Melt the butter in a large pot. Add the onions and sauté until translucent; this sweetens the onion. Add the squash and the apple and sauté for a few more minutes. Cover with the stock and add bay leaf, thyme, and honey. Salt lightly, bring to a boil, and simmer until squash is very soft.
Remove bay leaf and thyme. Puree the soup in a food processor or run it through the food mill.
Return the soup to the pot. Add the pepper and, if desired, the cheese and heavy cream. Stir over a low flame until the cheese is melted and the soup is warm. Serve immediately with our Russian River Valley Reserve Chardonnay.
ALTERNATE PAIRING: If not using the heavy cream, then pair with Russian River Valley Pinot Gris.
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