Butternut Squash Soup With Chipotle

Recipe Ingredients

4 tablespoons	60ml	Butter
1/2		Yellow onion - minced
6		Roasted garlic cloves
1		Butternut squash - (abt 2 1/2 lbs) (medium)
1 tablespoon	15ml	Dried rosemary
1 tablespoon	15ml	Dried oregano
1 tablespoon	15ml	Dried thyme
1/2 tablespoon	7.5ml	Salt
1/2 tablespoon	7.5ml	Freshly-cracked black pepper
1/4 cup	59ml	Olive oil
2 cups	474ml	Canned beef stock
1/2 cup	118ml	Madeira - (to 3/4 cup)
1/2 cup	118ml	Cream
		Salt - to taste
1 tablespoon	15ml	Chipotle and tomato puree - see * Note

Recipe Instructions

* Note: Look for the chipotle chiles, preserved in a tomato and spice sauce, in the Mexican food section of the grocery store. Puree them for this recipe, then refrigerate leftover puree for use in other dishes and sauces.

Cut squash in half lengthwise and scoop out the seeds. Mix together rosemary, oregano, thyme, salt, pepper and oil and rub on all the surfaces except the skin. Place the squashes cut-side down on the baking sheet and put three of the garlic cloves under each seed cavity. Place in a 350-degree oven for about 30 minutes or until easily pierced with a fork. When cool enough to handle, peel off the skin and tough strings and puree the squash, the herbs and garlic.

Melt the butter in a large saucepan and cook the onion until translucent. Add the stock and the squash-garlic mixture and bring to a simmer, stirring to blend. Remove from the heat and add the Madeira, cream and chipotle puree. Whisk thoroughly and taste for salt. Serve hot with Valley of the Moon Syrah.

This recipe yields six 8-ounce servings.

Source:
Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/

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