Vicky’s Butternut Squash Soup
Recipe Date:
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
This is super easy to prepare (perfect for me) and makes a satisfying first course or a lovely lunch when served with a green salad. It is even more lovely when served with with Amista Chardonnay.
Ingredients
- 1 1/4 lbs unsalted butter (1 stick)
- 1 onion, peeled and diced
- 1 medium butternut squash, peeled and diced
- 2 tbsps salt
- 1/4 cup brown sugar
- 12 fresh sage leaves
- 4 cups water
- 2 tbsps creme fraiche
- 2 tbsps candied ginger
Directions
Sweat onions in butter with sage until onions are limp; add other ingredients and simmer 20 minutes or until soft. Remove sage leaves and puree. Serve with a drizzle of crème fraîche and a few pieces of candied ginger. Enjoy with a glass of Amista Chardonnay!
