Recipe of the Day: Butternut Squash Soup

Surprisingly light with a sophisticated flavor, this soup is a great fall menu-starter. It's also one of my favorite throw-it-together-and-it's-done recipes. The unexpected flavor palate combines a light buttery-sweetness with garlic, fresh chive, velvety squash and a hint of exotic spices. Seasonal taste bud nirvana! Pair it with pumpkin ravioli, beef fillet medallions in rosemary gravy or an herb-roasted chicken.

Ingredients:

• 3 cups water

• 1 &1/2 cups pureed squash (approx 12oz)

• 1 cup half & half

• 1/2 cup sugar

• 3 tbl butter

• 2 tbl chopped fresh chives

• 1 tbl chicken or vegetable bouillon paste

• 1&1/2 tsp Chinese Five Spice powder

• 2 tsp minced garlic

• salt & pepper to taste

Instructions:

In a large sauce pan, bring the water and half & half to a boil, then reduce to a simmer.

Add remaining ingredients & whisk to combine thoroughly.

Simmer the soup on med-low for 25-30 minutes, stirring occasionally and seasoning with additional Chinese Five Spice and salt & pepper as needed.

Serve immediately or refrigerate in airtight container for up to 3 days.

Soup serves 4.