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From ANAGO, Boston, MA

Anago’s Roasted Butternut Squash Soup

  • 1 pound butternut squash, peeled

  • 2 Tablespoons butter

  • 2 medium onions, chopped

  • ½ cup dry white wine

  • 4 cups water

  • 1/2 - 2/3 cup heavy cream

  • Salt, pepper, nutmeg, cinnamon to taste

Adjust the rack to the middle of the oven.  Preheat the oven to 350°.  Coat the squash lightly with olive oil.  Place the squash on a baking pan and roast in the oven for 35-40 minutes or until tender.  Set aside.

In a large heavy stockpot, heat the butter.   When the butter foams, lower the heat and stir in the onions.  Let them cook for 15 minutes or until they are caramelized but not burned.  Add the white wine. Increase the heat to high.  Let the wine bubble until it has reduced to half its volume.  Add the water.  Return the pot to a boil.  Add the roasted squash.  Simmer for 5 to 10 minutes.

Purée the mixture in batches in a blender.  Return the soup to the pan.  Add the heavy cream.  Reheat gently.  Season with salt, pepper, a few scrapings of fresh nutmeg, and cinnamon to taste.

Thin the soup with cream or water, if necessary. Garnish with sour cream and snipped chives.  

Yield: 6 servings

 

Wine suggestions from Anago’s consultant Jerry Castleman:

ITALIAN: 1997 Müller Thurgau Mario Pojer e Fiorentino Sandri (Trentino)

or

FRENCH: 1997 Riesling ‘Harth’ Cuvée Prestige Bernard et Robert Schoffit (Alsace)

or

AMERICAN: 1997 Viognier ‘Mt. Harlan’ Calera (San Benito County)

 


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