Cooking Instructions

Soup

• Cut squash into 1-inch chunks. In a large pot melt butter with olive oil.
• Add onion and celery and carrot and cook until the onions are translucent, about 5 minutes.
• Add squash, wine, and stock. Bring to a simmer and cook until squash is tender; about 15-20 minutes.
• Remove squash chunks with slotted spoon and place in a blender and puree.
• Return blended squash to pot.
• Slowly add in half-n-half or coconut milk, and season with nutmeg, salt, and pepper and stir.

Gorgonzola Cheese Drizzle

• Place the cheese in a food processor and grind to a coarse paste.
• Add the mayonnaise, sour cream, and pepper and stir until smooth.
• Work in enough cream or milk to obtain a creamy pourable sauce.