Created by Peter Clarac- Addison, TX
1st Place–Farm to Fork
Try this delicious soup recipe, perfect for any winter day!
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 butternut squash, peeled, diced medium
- 4 oz. white wine
- 2 pints chicken stock
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/8 teaspoon chipotle powder
- Pinch of chili powder
- ¼ cup leeks, fried 2 oz. sour cream, whipped (optional)
In large saucepan, heat oil, add garlic and squash. Sauté over medium heat until starting to get tender. Deglaze with white wine a few minutes to reduce. Pour in stock and allow to simmer until squash is very soft. Remove squash and puree in a food processor. Return pureed squash back into saucepot. Simmer for a few minutes, check taste and add salt, pepper, chipotle and chili powder. Garnish with fried leeks and sour cream.
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