Butternut Squash Soup

serves 4-6

Puree from 3 lbs of squash, 5-6 cups (instructions below)

2 yellow onions, coarsely chopped

6-8 garlic cloves, finely chopped

1 T unsalted butter

1 T olive oil

½ C white wine, such as riesling

2 C apple cider

1 C vegetable stock or water

½ t dried marjoram

½ t dried thyme

¼ t freshly grated nutmeg

Salt & pepper to taste

To make the Puree:

Cut squash in half length-wise (through the stem end), and scrape out the seeds and stringy part.

Arrange the pumpkin with the rind side down on a roasting pan that is either lightly-oiled, covered with foil, or covered with a silicon baking mat. Bake at 325 degrees for 45 minutes to an hour – until the flesh is soft. Remove from the oven and allow it to cool.

When you can handle the squash, scrape the flesh from the rind. Baked squash may be refrigerated (covered) for several days.

To make the soup:

Put squash puree in a 3 or 4 quart sauce pan.

In a medium skillet, over medium heat, melt the butter and olive oil. When the butter stops foaming, add the onion and turn down to low heat

Cook until the onion is translucent, about 10 minutes, stirring occasionally. Add the garlic and cook just until softened, about 2 minutes.

Remove the onion to the bowl of a food processor or blender and puree. Add a little of the cider if necessary to make a smooth puree. Add to the saucepan.

Deglaze the skillet with white wine, bring to a simmer, and stir into the puree. Stir in cider and stock.

Add marjoram, thyme and nutmeg and cook over medium heat. When soup begins to simmer, taste, and, if necessary, adjust seasonings.

Serve hot.