The Brown-Forman cafe serves some nice dishes. Most contain spirits from our portfolio. The soups are usually one of our favorite parts of the buffet.
Butternut Squash Soup with Fetzer Five Rivers Chardonnay
2/3 cup chopped shallot
2 tablespoons minced fresh garlic
3 tablespoons unsalted butter
1 ¾ lb. butternut squash, peeled, seeded, and cut into ½ inch pieces (5 cups)
4 cups chicken stock or broth
2 cups water
½ cup Fetzer Five Rivers Chardonnay
¼ teaspoon salt
1 tablespoon olive oil
Cook shallot and garlic in butter in a 3- quart heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock, wine, and water and simmer, uncovered, until squash is very tender, about 20 minutes.
Puree soup in 2 batches in a blender until very smooth, then transfer to serving container and season with salt and pepper before serving. Garnish with fresh chopped herbs, such as cilantro or Italian parsley.