Recipe of the Month
Butternut Squash Soup
4 cups butternut squash, peeled & cut into pieces
2 tablespoon olive oil
1 teaspoon salt- divided
1 teaspoon ground black pepper
1 medium onion, chopped (about 2 cups)
2 cloves of garlic, minced
4 cups low-sodium chicken broth
4 tablespoons honey
1 cup marshmallow fluff
1/8 cup Ferrante’s Vidal Blanc Ice Wine
1.) Preheat oven to 400˚
2.) In a medium bowl, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt and black pepper. Place on baking sheet. Bake for 15 minutes or until tender.
3.) Heat olive oil on medium heat in a 6-quart stockpot. Add onions and garlic sauté until brown, about 6 to 7 minutes.
4.) Add butternut squash, chicken broth, and salt and bring to boil. Reduce heat and simmer until squash is tender, about 12-15 minutes.
5.) Remove from heat stir in honey.
6.) Puree soup with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
7.) Combine marshmallow fluff and ice wine together.
8.) Ladle soup into bowls and drizzle with ice wine fluff.