Fall Soups

There's a crispness in the air and what better way to cozy up to the new colder weather than with a hot bowl of soup.  Here's one I adapted from an old Williams Sonoma Thanksgiving cookbook:

Butternut Squash Chowder

Ingredients:

• 1 yellow onion, diced
• 1 tsp. chopped fresh sage, plus small sage leaves for garnish
• 3 tsp. kosher salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 2 russet potatoes, cut into 1/2-inch cubes
• 1/4 cup white wine
• 3 cups vegetable broth
• 32 oz. pureed butternut squash
• 1/2 cup skim milk

Directions:

In a large Dutch oven over medium heat, cook the onion, chopped sage, salt and pepper, stirring occasionally, just until the onions are soft, 5 to 6 minutes.  Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes.  Add the broth and bring just to a boil.  Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

Add the butternut squash puree and simmer for 5 minutes. Stir in the milk and adjust the seasonings with salt and pepper.

Ladle the chowder into warmed bowls and garnish with sage leaves.  Serve immediately.  Serves 6 to 8.