Butternut Squash Soup with Garlic and White Wine
It is creamy in texture, although there is no cream in it, and the flavors of the squash and the wine intensify and deepen each other.
Recipe is from Seven Fires cookbook.
- 1 large butternut squash, about 3 1/2 pounds
- 4 Tbl unsalted butter
- 2 tbl extra virgin olive oil
- 2 large onions, thinly sliced
- 4 large garlic gloves, smashed and peeled
- 3/4 cup dry white wine
- 2 tbl fresh thyme leaves
- Coarse salt and coarsely ground black pepper
- 4 cups vegetable stock
- 6 to 8 thin slices of crisp toasted Pan de Campo , or toasted fresh bread crumbs
- Freshly grated Parmesan for garnish
Peel and halve the butternut squash. Discard the seeds and fibrous center, and cut into 1 1/2 inch cubes.
Heat the butter and olive oil in a dutch oven over medium heat. Add the onions and garlic, and saute, stirring occasionally, until soft and golden about 10 minutes. Add the squash and stir to combine, then add the white wine, 1 generous tablespoon thyme, and salt and pepper to taste. Raise the heat and cook for about 5 minutes, until the wine has evaporated. Add the stock (it should just cover the vegetables) and bring to a boil. Reduce the heat to low and cook gently, uncovered, for about 20 ti 25 minutes, until the squash is very tender.
Puree the soup with an immersin blender (or puree in a regular blender, and reheat if necessary). Adjust the seasoning and ladle into soup bowls. Top each serving with a slice of toast or a generous spoonful of toasted bread crumbs. Sprinkle with the remaining thyme and fresh parmesan and serve immediately.