Harvest Squash Soup

Difficulty:
Preparation Time: 35 minutes
Yield: 4 servings

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 Sauvignon Blanc
2 ½ cups chicken or vegetable stock
Salt and pepper to taste
1 dried ancho chili, stemmed and seeded
½ cup heavy cream

1. In a medium saucepan, combine first six ingredients. Simmer covered until the vegetables are soft, about 20 minutes.

2. 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.

3. 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.

4. To serve, ladle the soup into bowls and top with a dollop of the chili cream.

*Any type of hard winter squash may be used, for example Hubbard, pumpkin, sweet mama, or butternut.

Contributed by Chef Cory Morse of Husch Vineyards