Butternut Squash & Apple Soup

2 medium size butternut squash
6 slices applewood smoked bacon
2 T butter
1 yellow onion, finely chopped
2 leeks, white parts only, washed, cut in half and sliced
1 bay leaf
4 cloves of garlic, minced
2 Fuji apple, peeled
1/2 C Lambert Bridge Chardonnay,
water or chicken stock
whipping cream
1 bunch chives, thinly sliced

Preheat oven to 400°. Cut butternut squash in half and remove seeds. Season the squash flesh with salt & pepper. Place squash on a baking sheet flesh side down. Roast for about 35 minutes or until squash is tender. Remove from oven and let cool. Once the squash is cool, peel and cut into chunks.

In a heavy bottom pot cook bacon until crisp. Remove bacon and all but _ of the bacon fat. Add the butter. Once the butter has melted, add onions, leeks, and bay leaf. Season with salt and pepper. Cook mixture until onions are translucent. Add garlic, squash, and apples, stir to combine and cook for 10 minutes. Add Chardonnay; cook until liquid has reduced by half. Add enough water to cover the contents of the pot. Season with salt and pepper. Once the pot has come to a boil, turn down to simmer. Simmer until apples are soft, approximately 30 minutes.

Remove from heat. Remove bay leaf and puree with a hand blender. Add enough cream to smooth out the texture of the soup. If the soup is still too thick add water to thin to desired consistency.

To serve: Place soup in a bowl and crumble reserved bacon on top. Top with a sprinkle of chives and serve immediately with Lambert Bridge Chardonnay.

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