4 Acorn Squash
2 T. Butter
1 Onion, minced
1 Carrot, sliced
2 Apples, cubed
1/2 tsp. Sage
1/4 tsp. Basi1
1/4 tsp. Nutmeg
4 C. Chicken Stock
1/2 C. Fruity white wine (Moscato or Riesling)
1/2 C. Half and Half
Salt and Pepper to taste
Slice the squash in half and scoop out the seeds. Place the cut side down on a cookie sheet and roast them at 350 degrees until they are soft (about 20 mins.) When its cooled, scoop out the flesh and set aside.
In a soup pot, melt the butter and add the onions and the spices, salt and pepper. Saute for about 5 mins. and then add the carrot. Next,stir in the Pastrami. After another 5 mins. add the wine and apples. Let the wine reduce for another 5 mins., then add the chicken stock and the squash. Bring it to a boil, lower the heat, and let it simmer for 20 minutes.
Add the salt and pepper to taste. Finish by adding the half and half.
When serving, crumble some Blue Cheese on top and open a bottle of Dry Creek Chenin Blanc.
