Ingredients
20 oz butternut squash cubes (about 3 1/2 cups)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 onion chopped (about 1/2 cup)
3 cloves garlic crushed
2 cups chicken stock
1/2 cup white wine
1/2 cup almond milk (or regular milk or heavy cream)
1 bay leaf
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon dried thyme
Kosher salt
Pepper
Preparation
Preheat oven to 350.
Toss squash with olive oil, salt and pepper and lay on a baking sheet. Roast for 30 minutes.
In a stock pot, melt butter over medium heat, then saute onions and garlic until soft, about 3 minutes. Add the wine to deglaze, scraping up any brown bits, and let reduce for about 3 minutes. Add squash, chicken stock, almond milk, allspice, cinnamon, thyme, bay leaf, salt and pepper to taste. Simmer for 30 minutes.
Puree with an immersion blender or regular blender. Adjust salt as needed.
