Butternut Autumn Soup

Ingredients:

1 butternut squash, peeled, cubed
1 leek or large onion, diced
1 red pepper, diced
dry white wine or vermouth
2 tbls. flour
3 cups soy milk
frozen corn (optional)
salt to taste

Directions:

• Steam butternut squash in vegetable steamer.
• Reserve 1 cup of the steaming liquid for the soup. Meanwhile braise the onion or leek and red pepper in the wine or vermouth.
• Add the flour and stir constantly to prevent sticking. Add more wine if neccessary to keep it the mixture moist.
• Add 1 cup of reserved liquid from steamed squash and 3 cups of skim milk.
• Add steamed butternut squash and simmer all together so that milk is heated through and soup begins to thicken a little.
• Transfer soup to a blender a few cups at a time and puree. After pureeing soup add corn if desired but this is optional. You will need to salt to taste. Garnish with dill weed and sour cream if desired.

Presentation Tip: Garnish with low fat sour cream

Wine Pairing Suggestion: Pinot Gris

Butternut Autumn Soup