Prep 30 mins
Cook 1 hr
Fairly simple to make, great tasting Butternut Squash soup, with Zinfandel! I saw this recipe on cooks.com, submitted by Deana Rowland. I made a few modifications and figured I should share it here. You can puree this soup, or, as I prefer, eat it as it is.
- extra virgin olive oil
- 1 tablespoon butter, spread
- 1 large sweet onion, Chopped
- 1 large fennel bulb, Chopped
- 1 large butternut squash
- 1 (6 ounce) package baby carrots
- 1 cup zinfandel
- 4 (10 ounce) cans chicken broth
- Pour generous amount of olive oil to cover bottom of a stock pot.
- Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
- Add chopped onion. Cook until translucent.
- Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
- Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
- Peel squash and cut into medium sized cubes.
- Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
- Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 5-10 minutes.
- Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
- Mince several sage leaves and chop reserved fennel fern. Add to pot.
- Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
- Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
- Remove soup from heat and puree with hand mixer/blender (This is optional).