2 Tbsp. margarine
medium onion, chopped
2 handfuls of chopped carrots
table wine
3 c. broth (I use gluten-free beef broth)
butternut squash
1/2 c. plain yogurt or keifer
1 cup evaporated milk
2 Tbsp. maple syrup
optional seasonings: garlic, salt, pepper, onion powder
Cut the squash in half length-wise and take out the seeds. Bake it, cut-side down, in a pan with 1/2 cup of water poured in, for 45 minutes at 350 degrees. Let it cool and then scrape the meat out of the skin.
In a soup kettle, saute the margarine, onion, and carrots together for a few minutes. Then throw in some table wine - I used a shiraz this time - enough to coat the veggies and still see some partially covering the bottom of the kettle. Saute over medium heat until the carrots are tender. You might need to add more wine - to your glass and to the kettle. Add the broth and let it all simmer for about 10 minutes.
Stir in the rest of the ingredients. You can leave it chunky like this (we usually do), or you can transfer it to a blender or use a submersion blender (like I did this time) to make it smooth. Season it with garlic, salt, pepper, and onion powder. Then cook it over medium heat until hot and ready to serve.
Garnish it with feta, green onion, sour cream, yogurt, peanuts, coconut, fresh parsley or basil - whatever is on hand. This time for us was feta and green onion. We ate it with warm biscuits and Ryan's strawberry-rhubarb jam.
Happy Fall!!