Butternut Squash Soup

Heat oven to 350 ˚F. Cut squash in half lengthwise, remove and discard seeds. Place squash on a baking sheet, cut side up. In a small bowl, mix cinnamon, allspice, nutmeg, and cloves. Sprinkle the spice mix over the top of the squash. Melt ¼ cup of butter and drizzle over the squash, cover with foil and cook for 1 ½ to 2 hours, or until tender.

In a large soup pot, melt ¼ cup of butter. Add onions, celery, and carrots to pot. Sauté until onions are translucent. With a large spoon, scrape the squash out of its skin and add to the pot. Add chicken broth and cream, let simmer for 15 minutes. With an immersion blender (you can use a standard blender if you do not have one), blend until creamy and smooth. Add the wine, cayenne, salt, and pepper. Cook, stirring constantly, until heated thoroughly. Serve with a glass of 1850 Wine Cellars Viognier or Chardonnay.