Butternut Squash In Wine Recipes
BUTTERNUT SQUASH SOUP WITH GARLIC AND WHITE WINE RECIPE - (5/5)
Provided by deedavis
Number Of Ingredients 11
Steps:
- 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.
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