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Aged Cabernet Series Artisan Recipe - January 2013

Savory, sweet and nutritious, butternut squash soup is our go-to-soup for those cold and wintery evenings.  Pair with this month's Aged Cabernet Series selections you have a light and easy-to-make dinner. Butternut Squash

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Butternut Squash Soup

Ingredients:
• 1 butternut squash, peeled, seeded and cut into large chunks
• 1 onion, cut into large chunks
• 1-1/2 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 large can chicken broth
• Crème Fraîche
• fried Panchetta or Prosciutto, chopped fine

Preparation:
Place the chunks of butternut squash and onion in a large mixing bowl and toss with the olive oil, salt and pepper. Preheat the oven to 375° and position one of the racks in the center of the oven. Spread the squash and onion chunks across a cookie sheet and bake, stirring once or twice, for about 40 minutes.

Transfer the roasted vegetables from the cookie sheet to a large stock pot and add the chicken broth. Simmer the soup for about 1/2 an hour, and then cool.

Process the soup in a food processor until smooth and lump free. Season to taste with additional salt and pepper. Bring the soup back to a simmer before serving.

Garnish bowls of the soup with dollops of Crème Fraîche and a sprinkling of the fried Prosciutto. Also good with fried sage leaves.

Serves 4.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Viader Vineyards 2002 Napa Valley Red Wine
• Ardente Estate Winery 2011 Atlas Peak, Napa Valley Cabernet Sauvignon

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December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

Every wine we feature is one we proudly serve in our own home to family and friends. ~ Bruce & Pam Boring, CWC Proprietors