Cool Poor Champagne Squash Soup

Living on a student's budget and facing unexpected guests, Tara and Barry decided to prove to themselves and their guests that though they were poor, they were still cool.

Serves 6-8
Level of Difficulty: Easy

4 lbs. squash, acorn or butternut
2 medium onions, halved & thinly sliced
4 tablespoons butter (2 + 2)
¼ cup champagne
4-5 cups chicken broth
salt & pepper to taste
¼ cup sour cream
½ teaspoon nutmeg

1. Preheat oven to 350°F. Line a cookie sheet with foil.

2. Quarter and de-seed the squash. Place the quarters skin-side up on the cookie sheet. Bake 1 - 1½ hours until the squash is tender.

3. Let the squash cool. Scoop out the pulp and purée in batches in a food processor.

4. Sauté the onions in 2 tablespoons of the butter until they turn clear. Add the champagne and cook, stirring often, until liquid is absorbed and onions are golden brown. Purée the onions in a food processor with a little of the squash purée.

5. In a large saucepan, combine the onion and squash purées. Whisk in the chicken broth until it is a smooth consistency.

6. Cover and heat on medium, stirring occasionally for 15-20 minutes. Whisk in the final 2 tablespoons of butter. Season with nutmeg, salt and pepper.

7. To decorate, fill individual bowls with the soup, drop a small spoonful of sour cream on top of each bowl and swirl with a knife. Sprinkle a pinch of nutmeg on top and you can garnish with a sprig of fresh parsley.

8. Serve with fresh bread and the remainder of the champagne. Enjoy every sip!

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