DifficultyIntermediate

 2 Butternut squash, seeds removed
 5 tbsp extra virgin olive oil
 1 yellow onion
 2 ribs of celery, roughly chopped
 ½ cup pale dry sherry
 ¼ cup Chardonnay
 1 tbsp sherry vinegar, more to garnish
 1 spice bag of 3 parsley sprigs, 3 sage leaves, and 3 thyme sprigs
 5-6 cups chicken or vegetable stock
 3 tbsp unsalted butter
 1 tsp fresh sage, chopped
 1 tsp nutmeg, freshly grated
 1 tsp fresh ground pepper
 ½ tsp salt - himalayan preferred
 Black Walnuts, for garnish
 Pumpkin Seed oil, for garnish

Directions
1

Preheat oven to 425 degrees and line a sheet pan with parchment paper.

2

Slice the squash in half lengthwise and discard the seeds. Rub 1 Tbsp of olive oil over each half and place cut side down on the pan. Roast until squash is tender and easily pierced with a knife, about 45 minutes. Remove from the oven and cool. Once cool to the touch, remove the squash with a large spoon. Set aside until needed.

3

In a heavy bottomed pot over medium-heat, sauté onions and celery in the remaining olive oil until translucent. Add sherry, Chardonnay, sherry vinegar, and the spice bag and reduce until nearly dry. Add the roasted squash and 4 cups of stock and bring to a simmer over medium heat. Simmer for 15 minutes. Remove the spice bag.

4

Transfer the soup base to a blender and puree until smooth. Return the soup to the pot over medium heat and incorporate butter and remaining stock 1 cup at a time until the desired consistency is reached. Add chopped sage, nutmeg, pepper and salt. Remove from heat and serve.

5

Garnish each serving with a spoonful of walnuts and a drizzle of sherry vinegar and pumpkin seed oil.

Ingredients

 2 Butternut squash, seeds removed
 5 tbsp extra virgin olive oil
 1 yellow onion
 2 ribs of celery, roughly chopped
 ½ cup pale dry sherry
 ¼ cup Chardonnay
 1 tbsp sherry vinegar, more to garnish
 1 spice bag of 3 parsley sprigs, 3 sage leaves, and 3 thyme sprigs
 5-6 cups chicken or vegetable stock
 3 tbsp unsalted butter
 1 tsp fresh sage, chopped
 1 tsp nutmeg, freshly grated
 1 tsp fresh ground pepper
 ½ tsp salt - himalayan preferred
 Black Walnuts, for garnish
 Pumpkin Seed oil, for garnish

Directions

Directions
1

Preheat oven to 425 degrees and line a sheet pan with parchment paper.

2

Slice the squash in half lengthwise and discard the seeds. Rub 1 Tbsp of olive oil over each half and place cut side down on the pan. Roast until squash is tender and easily pierced with a knife, about 45 minutes. Remove from the oven and cool. Once cool to the touch, remove the squash with a large spoon. Set aside until needed.

3

In a heavy bottomed pot over medium-heat, sauté onions and celery in the remaining olive oil until translucent. Add sherry, Chardonnay, sherry vinegar, and the spice bag and reduce until nearly dry. Add the roasted squash and 4 cups of stock and bring to a simmer over medium heat. Simmer for 15 minutes. Remove the spice bag.

4

Transfer the soup base to a blender and puree until smooth. Return the soup to the pot over medium heat and incorporate butter and remaining stock 1 cup at a time until the desired consistency is reached. Add chopped sage, nutmeg, pepper and salt. Remove from heat and serve.

5

Garnish each serving with a spoonful of walnuts and a drizzle of sherry vinegar and pumpkin seed oil.

Roasted Butternut Squash Soup
google-site-verification: google9334878e5ce23e6d.html