Sparkling Wine Butternut Squash Soup

(Originally written October 2008.  Edited March 2013)

Craving something warm and sweet on a chilly October day, I began throwing some of my favorite flavors into a pot with leftover squash I baked the night before and I ended up with a spicy, sweet and satisfying Fall soup!   *Gluten and lactose free options

Ingredients:

1 small butternut squash - baked and thoroughly mashed (mash without the skin and seeds, obviously!)

[Photo by www.mission-sustainable.com]

In case you need to know how to roast a butternut squash: (Thank you, Food Network!)  http://www.foodnetwork.com/recipes/robin-miller/roasted-butternut-squash-recipe/index.html

3/4 container of organic chicken broth - ends up being roughly 26 oz from a 32 oz container

1/4 cup honey

1/2 tsp allspice

1 tsp nutmeg

1 tsp ginger (I would add more)

2 tsp salt 

2 tsp fresh ground black pepper

***Add spices moderately then add more later after you taste your final result, if you want more of a flavor.

1/2 cup of non-dairy creamer if you have dairy allergies or substitute sour cream or heavy cream if you opt for the dairy

1/2 cup of butter (Smart Balance)

1 cup of champagne- This is what I used as I had some left over from my birthday.  Happy Birthday to me!
(Substitutions - dry white wine, sweet white wine, sparkling apple cider, apple juice, or... ?)

Blend in a food processor or with an immersion blender if you prefer your soup smoother.

Simmer on low heat for 10-15 minutes, stirring frequently.  Serve hot with fresh, buttered bread!

Tasty Variations:

*fresh herbs (maybe something citrusy like verbena or a lemon mint, just sprinkled on the top)

*white pepper or cayenne for more kick

*To use as a sauce for pork roast, use only 1/2 cup of broth and blend out lumps before serving.  Freeze leftover sauce.



You may also enjoy:
Butternut Squash Recipes from Taste of Home  (these ones looked the yummiest!)
Butternut Squash Recipes from FoodNetwork.com