Roasted Butternut Squash Soup

Suggested Pairing: Mendocino County Chardonnay or your favorite hard cider

1 large butternut squash(3-4lbs) roasted whole about 30-40 mins at 350. After squash is cooled cut in half, pull seeds, scoop out meat and cut into large chunks. 

• 3 TBSP olive oil

• 2 cups apple cider

• 1 large yellow onion small diced
• 5 cups vegetable or chicken broth
• 2 Granny Smith apples small diced
• ½ – 1 cup heavy cream

• 2 TBSP roasted garlic puree

• 1 cup shredded smoked gouda
• 2 tsp kosher salt
• 1 cup thin sliced dried apple
• 1 tsp black pepper
• ¼ cup chopped fresh chives
• 1 tsp ground ginger

In medium-large soup pot sauté onions and apples in olive oil until tender, add garlic, salt, pepper, ginger and continue to sauté 2-3 mins.  Add cider and lightly simmer about 10 mins.  Stir in broth and squash and simmer over medium heat 30-40 mins.

Puree soup with hand held immersion blender or in batches in food processor or blender.  After pureed stir in desired amount of cream and more broth if needed for desired consistency.  Adjust seasoning with salt and pepper if needed.  Ladle in bowls and garnish with gouda, apple and chives. (Serves 6)