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Butternut Squash Bisque
 

Ingredients
 

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)

Directions
 

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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