(KCBS) – KCBS Food and Wine Editor Narsai David shares an easy soup recipe perfect for this winter weather.
2 1/2 –3 lb Butternut Squash
*1 head fennel, white only, sliced
1 large leek, white only, sliced
2 TBS butter or olive oil
a pinch or two of chili pepper flakes
fresh ground white pepper
1 1/2 inch piece of ginger, thinly sliced
5 – 6 cups chicken or veal broth, or water
1 cup white wine
Cut the squash in half. Remove and discard seeds. Peel the squash and slice it in pieces 1/4” thick. In a 4-5 quart pot, sauté the fennel and leek in butter, until starting to brown. Add peppers and ginger and stir for a minute. Then add squash, broth and wine and bring to a boil. Reduce to a very low simmer and cook until squash in very soft. Puree in batches in a blender. Strain and press through a sieve or large strainer. Return to pot and adjust seasoning with salt. Garnish with a tiny sprig of the green fennel leaves.
• Save Green Leaves for garnish
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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