Here's the Soup Recipe

This is for Chase…and because I’m feeling too icky to blog anything else.

Espanola Butternut Squash Soup

Extra virgin olive oil
1 Medium Butternut Squash, peeled and chopped
1 large sweet onion, chopped
2 large carrots, sliced into small pieces
1 stick of salted butter
1/2 cup white wine
pinch of sage
pinch of herbes de Provence
1-1/2 tablespoon salt
1 heaping tablespoon New Mexico green chili or ancho to taste
6 cups of stock (or enough to cover)

Add olive oil and half of butter to heavy pot; add onions and some of the salt. Cook until translucent; add wine and cook on medium heat for several minutes until the alcohol cooks off; add chopped carrots and squash; add sage, herbes and stock. Cook until squash breaks apart with a fork; add chili, more salt/pepper to taste. Puree with hand blender or puree in batches in a blender.

Note: The carrots take longer to cook than the squash, so be sure to cut them into small pieces. I think if you have a store-bought carrot, you may want to use more of them. I had organic carrots from a local farm, which were extremely flavorful.

This was a pretty creamy recipe, especially with the butter and chicken stock I used. If you’re using vegetable stock or broth, you may want to add more fat, maybe milk/cream.