SQUASH SOUP Al Herman - Winedog 1 large butternut squash peeled, seeded and cut into ½ inch cubes ½ lb. bacon - diced 1 medium red onion diced 1 garlic clove minced 1 ¾ C. chicken stock 1 T. fresh thyme - chopped or 1 t. dried thyme leaves 1 C. apple cider ½ C. heavy cream 1 T. dry sherry In 10" - 12" fry pan or 3 quart pot, fry bacon until crisp then remove from pot, add onion and saute' until limp then add garlic and saute' 5 more minutes. Add squash and chicken stock, cover and simmer until squash is very tender - about 15 minutes. Add the thyme and crumble bacon into soup. Put soup mixture into a food processor and process until smooth. Pour into a 2 or 3 quart sauce pan, add cider, cream and salt and pepper to taste. Then add sherry and simmer 5 minutes. Serve hot. This soup pairs well with a light bodied red wine like Cherry Creek Cellars Pinot Noir or a semi-sweet white wine like Cherry Creek Cellars Apple or Summer Breeze wines. Return to our Recipes page Copyright © 2005 Cherry Creek Cellars, Albion, MI