Roasted Butternut Squash Soup

It's officially fall season here in Napa Valley and we are enjoying cooler temperatures among the turning of leaves. It's the perfect time of year to enjoy a warm, creamy squash soup paired with our delicious 2015 Hyde Vineyard Chardonnay!

Roasted Butternut Squash Soup
Serves 6

Ingredients:
1 large butternut squash, about 3 pounds
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4-5 cups chicken stock
½ teaspoon fresh ginger, grated
3 fresh thyme sprigs, leaves removed and chopped, stem discarded
Pink Himalayan salt and freshly ground pepper

Directions:
1. Preheat oven to 375°.
2. Cut butternut squash in half vertically and rub flesh with olive oil.
3. Place the cut side on a foil lined sheet pan and bake for about 45 minutes or until very soft. Flip the squash so that the cut side faces up on a wire rack to cool.
4. In a large pot, melt butter over medium heat. Add onion and sauté for 8 to 10 minutes or until soft and translucent. Add garlic and sauté for 2 minutes.
5. Scoop out butternut squash flesh and add to large pot. Add chicken stock, grated ginger, salt and pepper.
6. Place soup in a blender or food processor, in 4 or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
7. Return soup to saucepan over medium heat. Add 1 tsp.thyme; cook, stirring constantly, until soup is hot. Season with salt and pepper if desired.
8. Ladle soup into six serving bowls. Garnish each with thyme.