ACORN SQUASH BISQUE
Steps:
- Split and deseed the squash. Bake until soft (at 325 F), trying to keep the sqash from discoloring. Remove the pulp and juice, discarding the skin. Set aside. Dice the celery, onion, and carrot. Saute in butter until vegetables soften. Add the sliced apples, cook briefly and add the squash. Add the Chardonnayand cook to reduce slightly, stirring constantly. Add stock and reduce. Season with spices, taste and add a pinch of brown sugar if needed. This depends on the squash. Strain through a fine mesh, return to soup pot and finish with cream over low heat. Season with salt and pepper before serving.
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