Recipe Yield:
Amount Item
1  bag Foothill Farms® Cream Soup Base (either #096T or #067T), prepared
1/2  cup olive oil
12  oz. diced yellow onion
1/2  cup minced garlic
4   butternut squash, peeled and diced
1  cup white wine
1  T. kosher salt
1  t. white pepper
  1. In large stock pot add prepared Cream Soup Base. Set aside.

  2. In large saute pan, saute onions in olive oil until translucent.

  3. Add garlic to onions and saute until aroma comes through.

  4. Add squash and wine and cook until squash becomes very soft.

  5. Add squash mixture to Cream Soup Base and puree to desired consistency.

  6. Season with salt and white pepper.