Amador Pear Squash Soup

Serve with Deaver's Sauvignon Blanc
(ORDER ONLINE)

1 ½ Tbs grated ginger root
1 Medium leek coarsly chopped, white part only
½ Cup Deaver Vineyard Sauvignon Blanc
3 Large pears, peeled, seeded, cut in slices
3 Lb Butternut squash, peeled, seeded, cut in chunks
4 Cups low sodium chicken broth.
½ tsp Kosher salt
½ tsp black pepper
½ Cup fat free half-and-half
Fresh sage as garnish 

Combine ginger, leek and wine in a large pot. Cover and simmer until leeks are tender, about ten minutes. Add pears, squash and one cup chicken broth. Cover and simmer until tender, about an hour.

Puree soup in pot using a hand-held immersion blender, or puree soup in blender in small batches and return to pot.

Add remaining three cups chicken broth, salt and pepper. Simmer until heated through, about ten minutes. Stir in half-and-half; garnish with fresh sage and serve.

Enjoy with a glass of Deaver Vineyards Sauvignon Blanc and crusty bread. Makes ten 1-cup servings.