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.

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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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