2 Cups winter squash (butternut,Hubbard), 4 medium size carrots, 3 stalks celery, 1 teaspoon cinnamon, 2 teaspoons coriander, 3 tablespoons olive oil, 4 cups chicken stock, sour cream and 1 small bunch of chives.
Directions: First take a medium squash, cut in half and remove the seeds, put in a dutch oven and cover with water and cook until done 20 to 25 minutes . Once cooked remove the flesh from the skin of the squash. Mash the squash into a puree.
In a dutch oven add 4 cups chicken stock, homemade is best, but if not available you can use one Knorr Bouillon Cube and 4 cups of water. Add the two cups of squash to the stock.
Next chop the carrot and celery into small pieces.
Take a separate frying pan and heat the 3 tablespoons of olive oil, add 1 teaspoon cinnamon ,add the vegetables… saute about 10 minutes …your house will smell like Christmas at this point.
Once the vegetables are cooked, put in a blender, add a 1/2 cup of water and puree. Add the vegetable to the dutch oven with the stock and squash. Add the 2 teaspoons of coriander to the dutch oven and simmer for 30 minutes.
Serve soup with a dollop of sour cream in the center and a few cut up chives on top and some crusty garlic bread and you have a meal. A good wine paring would be a Bolla Soave white wine from the Veneto Region of Italy.