Monday, November 7, 2011

White Wine & Butternut Squash Soup

Delicious as an appetizer or add tortellini for a heartier main course.

1/8 tsp. cumin
1/8 tsp. nutmeg
1 TBSP butter
1/2c white onions, sliced
1/4c green onions, chopped
3c butternut squash, roasted and cubed
1/4c white wine
2 1/2c vegetable broth
1/8 tsp. cinnamon
1/8 tsp. ginger
salt, to taste
black pepper, to taste

8 oz. spinach and cheese tortellini (optional)

1.  In a large saucepan over medium heat, add cumin, nutmeg, and butter.  Stir until butter melts.

2.  Add white and green onions.  Saute a few minutes, until soft and fragrant.

3.  Mix in squash, wine, broth, cinnamon, and ginger.  Reduce heat to low and simmer 15-20 minutes.

4.  Puree soup with an immersion blender until consistency is smooth.

6.  Season with salt and pepper, to taste.

If adding tortellini:
Cook according to package directions while soup is simmering and add just prior to serving.


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