Butternut Squash Soup

• 1 tbsp Laudemio Extra Virgin Olive Oil
• 1 medium onion, finely chopped
• ¼ c white wine
• 4 c chicken or vegetable stock
• 2 lbs butternut squash, cut into 1-in pieces
• 1 c heavy cream
• ½ tsp kosher salt
• ¼ tsp cayenne pepper
• ⅓ c fresh chives, chopped

Heat a heavy bottomed soup pot over medium low heat. Add olive oil and onion and cook for about 10 minutes or until onions are soft. Increase heat to high for 1 minute, add wine and reduce by half. Add stock and squash and bring to a boil. Reduce heat to a low simmer and cook for 15 minutes. Add heavy cream, salt and cayenne pepper. Remove pot from heat and add half the chives.

Blend soup until smooth (an immersion blender works very well). Taste and adjust seasoning. Serve soup garnished with remaining chives and serve immediately.