Butternut Squash Soup by Chef Tomm


1 1/2 C onion, chopped
2T butter
2 1/2 pounds Butternut squash, peeled, seeded and cubed (about 8 cups)
1/2 C Pedroncelli Chardonnay
3C low sodium or home-made chicken stock
1 1/2 t salt
1T brown sugar
1/8t cardamom, ground
1 t fresh Sage, chopped
1 t fresh thyme, chopped
1/4 t freshly ground black pepper
2T parsley, chopped, for garnish


Place butter into a large saucepan and melt over medium heat. Add the onions and stir until they are translucent, about five minutes. Raise the heat to high and add the squash and white wine, stirring constantly until the wine is reduced by half. Add in the remaining ingredients then bring to a boil, then simmer for about sixty minutes or until the squash is soft. Puree until smooth and season to taste with salt and pepper. Editor’s note: feel free to add a cup or two of cubed roasted chicken or turkey for a more substantial meal.

Top the soup with a sprinkle of candied pecans and these delicious Cinnamon Croutons:

4 slices bread
2T butter
1T brown sugar
1/4t cinnamon

Cut bread into bite size pieces. In a sauté pan melt your butter, add the brown sugar then bread. Stir until coated with the butter and sugar then sprinkle the cinnamon on top. Place on a small sheet pan then place into a 350 degree oven and cook until golden brown, about 5 minutes. Remove from the stove and allow to cool.