Ingredients:
2 Tbl. unsalted butter
1/4 large Spanish onion, chopped
2 celery stalks, chopped
7 cups vegetable stock
1 (3") piece Parmesan cheese rind
2 bay leaves
1 butternut squash (about 1.5 lbs.) peeled, seeded and chopped into 1" cubes
2 Tbl. grated Parmesan Cheese
3 fresh sage leaves, diced
1 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. ground black pepper
1/8 tsp. cayenne
2 Tbl. K-5 Keenan's Killer Chipotle Hot Sauce
1/4 cup white wine
Directions:
Melt butter in a large stockpot over medium heat. Add the onion and celery and sweat until tender, about 8 minutes.
Add the stock, Parmesan rind, and bay leaves and bring to a boil. Reduce heat, partially cover, and simmer for 15 minutes.
Add the squash and simmer, uncovered for 40 minutes, until the squash is tender.
Remove the Parmesan rind and bay leaves. Puree the soup in a food processor or blender until smooth. Return the puree to the pot and stir in the grated Parmesan, sage, salt, nutmeg, pepper, cayenne, K-5 Hot Sauce and wine. Simmer for 2 minutes to heat through.