The Soups

Red Onion Soup

4 tbsp butter
2 med. onions very thinly sliced
1 tbsp flour
½ cup Sherry cooking wine
1 quart beef broth

Brown onions with butter in a sauce pan. Sprinkle with flour. Cover then simmer for 20 minutes. Stirring once in awhile. Pour in the wine. While that's simmering, heat up the broth. add to onions and boil the mix slowly for 5 minutes. (this makes 2 1/2 pints. can be double or tripled easily)


Butternut Squash Soup

2 tablespoons unsalted butter
1 med. onion
2 tablespoons dry sherry
2 1/2 lbs butternut squash halved and seeded, peeled and cubed
2 cups chicken or vegetable stock
1 teaspoon salt
ground white pepper
pinch freshly grated ginger
1 cup whole milk
2 teaspoons minced fresh tarragon, mint, chive or parsley


In a large saucepan, heat butter over a medium high heat. Saute onions until a golden color, takes about 5 minutes. Toss in the squash and add sherry. cook and stir until sherry evaporates, 30 seconds.

Stir in the stock, salt, pepper to taste and ginger. Cover and cook 15 minutes until squash is soft.

Ladle the mix into a food processor add milk and puree until smooth. Return to saucepan and cook over a low heat until warmed through. Add more milk to thin if you feel it is too thick.

Can be refrigerated for 3 days before reheating and serving. Garnish with minced herbs.