We’re thrilled to welcome our newest contributor, Chef Rich Mead, owner and operator of Canyon Restaurant in Anaheim Hills and Sage Restaurants in Newport Beach. Each month he’ll be treating our readers to exclusive recipes that’ll make you the envy of the dinner party circuit. This month’s recipe is perfect for blustery fall months and makes a great Thanksgiving appetizer. Check back soon for more delicious recipes from this revered culinary artist!
Chef Rich Mead’s Roast Butternut Squash Soup
Ingredients:
1 butternut squash

3 bay leaves
1 onion- julienned
fresh ground pepper
2 teaspoons chopped garlic
salt
1 cup white wine
white pepper
2 quarts chicken stock
olive oil
Directions:
Split butternut squash and scrape out seeds. Wrap with aluminum foil and place in a preheated 350-degree oven on a sheet pan and roast until soft (30-45 minutes).
Unwrap squash and scrape the meat into a bowl. Preheat soup pot over medium heat. Add some olive oil and the onion and begin to cook until onion is caramelized. Add garlic and continue cooking until everything turns golden brown. Add squash and heat through while stirring. Season with some salt and fresh ground pepper. Add bay leaves and white wine and stir. Reduce wine by half and add chicken stock. Bring to a boil, stir and reduce to simmer and cook about 2 hours. Remove from heat and puree, place back in pot. Bring to simmer, taste and season with salt and white pepper. Serve garnished with crème fraiche.
*You could also season with curry powder, allspice, cinnamon, and cloves depending on your taste.