Squash Bisque

Ingredients:
1lb. butternut or acorn squash peeled, seeded and diced
1 x large Spanish onion, diced
1 x large carrot, peeled and diced
1 x parsnip, peeled and diced
1L rich chicken stock
2 x oranges, juiced and zest
1 sticks cinnamon
2 x cloves
1 x star anise seedpod

Directions:
Place the squash, onion, carrots and parsnips in a large soup pot and cover with the stock. Add the orange juice and zest. Add water if needed to just cover the vegetables.

Tie the whole spices in a small square of cheesecloth and add to the soup.

Bring to a simmer. Simmer until the vegetables are tender, about thirty minutes. Remove spice bag and cool slightly.

Puree in a high-speed blender or with a hand held blender and then pass through a very fine sieve to ensure smoothness. Taste and add salt as needed. Serve immediately or refrigerate then reheat for serving.

Pair with En Primeur Rheingau Riesling.