Butternut Squash Soup with Cheddar Croutons

Makes 6 servings

This fall soup was created for our recent wine dinner. The roasted pear and smoked cheddar flavors pare beautifully with a slightly oaky Chardonney.

ingredients

1
Preheat oven to 375 degrees. Cut butternut squash in half lengthwise and remove seeds. Put cut-side down in baking pan and add water to 1/2 inch depth. Sprinkle with salt and pepper. Roast for about one hour or until easily pierced with a fork.
2
Peel, core and halve pears. Roast in a small baking pan in oven for 20 minutes or until soft.
3
Scoop squash out of peel, Puree squash with pears until smooth.
4
Melt 1/4 c. butter in soup pan. Add onions and saute until lightly golden and soft. Add squash and pear puree. Add chili powder and stir for 30 seconds. Add chicken broth and bring to a low boil. Add heavy cream and chardonney and simmer for about 10 minutes. Salt and pepper to taste.
5
Divide shredded smoked cheddar between toasts. Broil for 1 minutes or until melted. Put toast in bottom of soup bowl and spoon soup over top.