Butternut Squash Soup

Ingredients

• 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
• sage
• 4 (10 ounce) cans chicken broth

Directions

1. 1

   Pour generous amount of olive oil to cover bottom of a stock pot.

2. 2

   Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.

3. 3

   Add chopped onion. Cook until translucent.

4. 4

   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.

5. 5

   Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.

6. 6

   Peel squash and cut into medium sized cubes.

7. 7

   Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).

8. 8

   Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol “burns off”, approximately 5-10 minutes.

9. 9

   Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.

10. 10

    Mince several sage leaves and chop reserved fennel fern. Add to pot.

11. 11

    Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.

12. 12

    Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.

13. 13

    Remove soup from heat and puree with hand mixer/blender (This is optional).