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Categories:Viewed: 77 - Published at: a year ago
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Onion, Diced
- 4 cloves Garlic, Crushed
- 1/2 teaspoons Dried Sage
- 3-1/2 cups Chicken Stock
- 2/3 cups White Wine
- 1-1/2 pound Butternut Squash, Peeled, Seeded And Chopped
- 1/4 cups Jalapeno Pepper, Seeded And Diced, Plus More For Garnish
- 1/2 cups Heavy Cream, Plus More For Garnish
- 1 cup Ricotta Cheese
- 1 pinch Ground Nutmeg
- Sea Salt And Pepper, To Taste
Method
- Heat oil in a large saucepan over high heat and saute the onions for 3 to 5 minutes. Next toss in the garlic for about 45 seconds, or until garlic is fragrant. Add the sage, chicken stock and white wine, bring to a boil and add the squash.
- Lower the heat to medium and cover, cooking the squash until tender-about 10-15 minutes. Next stir in the jalapeno, cream and ricotta and bring to a low boil. Then puree the soup in either a blender (done in batches) or with an immersion blender. Season with nutmeg, salt and pepper and serve with a garnish of jalapeno peppers and a drizzle of cream.
