It won’t be long until that crispness in the air becomes the norm rather than the exception, as summer morphs into fall.
And when the weather starts cooling down, nothing warms the soul like soup. This recipe makes 6 servings, and matches beautifully with a creamy Chardonnay.
BUTTERNUT SQUASH SOUP
Soup Ingredients
1 medium butternut squash
1 1/2 teaspoons corriander
2 cups chicken stock
1 small yellow onion
1 cup cream
Milk, as needed
Salt and pepper
Dash of cayenne
Crouton Ingredients
Day-old baguette
Crumbled goat cheese
Olive oil
Salt and pepper
Preparation
1. In a medium-size pot, sweat onion in a little oil. Add coriander and cook for 1 minute.
2. Add butternut squash, chicken stock and cream, and season with salt and pepper. Simmer over low heat until squash becomes tender. Strain squash and blend in blender until smooth, adding some of the cooking liquid until desired consistency.
3. Strain soup into pot, add cayenne and season to taste. If soup is still a little too thick, add a little milk.
4. For the croutons, cut on the bias, drizzle with olive oil and sprinkle with salt and pepper. Crumble a little goat cheese over each one and bake at 350 degrees in oven until golden brown.
5. Serve soup hot with one crouton floating on top.
