Phil's Yellow Squash Soup

1 medium onion diced
1 carrot diced
1 celery stalk diced
1 stick unsalted butter
2 cloves garlic diced
½ bottle Pinot Grigio
2 cups chicken stock
8 - 12 yellow squash chopped
1 pint heavy whipping cream
salt & pepper

• Sauté the onion, carrot & celery in the butter until soft
• Add garlic and sauté additional minute
• Add wine and simmer until slightly reduced
• Add chicken stock and squash
• Bring to a boil then reduce to a simmer
• Simmer partially covered until squash is quite soft - an hour or more
• Remove from heat and cool slightly
• Puree in blender or food processor
• Push mixture through a china cap or a strainer - discard solids
• Return to soup pot and whisk in heavy whipping cream
• Bring to back to heat - do not boil - and serve with French bread and a garnish

Garnish options -dice fresh chives or basil leaves.
diced bacon
Chipotle infused whipping cream