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Ingredients:

  • medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
  • 3 cups chicken broth
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, mild curry powder, salt and pepper
  • Fresh sage

Cut squash in half, season with salt and pepper and roast in oven for about and hour until tender.

Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot. Add salt and spices to taste.

Take individual sage leaves and fry them in butter until crisp. Garnish with a dollop of sour cream and sage leaf.

Served with Van Ruiten Chadonnay.