8 cups chopped Butternut squash (feel free to experiment with different varieties of winter squash, as they have different flavors. Three or four regular-size squash should provide 8 cups when chopped.)

4 cups (packed down) of chopped leeks (2 leeks should do it)

6 cloves of diced garlic (add more if you are a garlic lover)

2 large sprigs of minced fresh marjoram (1 teaspoon fresh, or 3/4 teaspoon if dry)

2 large sprigs of minced fresh tarragon (1 teaspoon fresh, or 3/4 teaspoon if dry)

1 ½ cups of Frey Organic Chardonnay white wine

½ cup unsalted butter (coconut oil or olive oil can also be used)

3 tablespoons toasted almonds (chop and roast in oven or on hot dry skillet until browned)

2 tablespoons chopped parsley

2 teaspoons pomegranate seeds

2 cups liquid vegetable stock (chicken stock, coconut milk, or cream can also be used)

salt and pepper to taste

Cut the squash in half, scoop out the seeds, then peel the skins. Chop it up into half-inch chunks. Slice the leeks down the middle and thoroughly rinse them before chopping them up. Dice up the garlic. When done with the chopping, get a soup pot and melt the butter over medium heat. Throw in the squash, the chopped leeks, and the diced garlic. Stir it, and after a few minutes sprinkle in the marjoram and tarragon. At this point turn up the heat and add the organic Chardonnay. Simmer a few minutes so the alcohol boils off the Chardonnay. Then add your liquid stock of choice. Turn the heat down and let simmer until the vegetables are soft. This should take from 10 to 15 minutes.

Now, purée it all in a blender or larger cuisinart. After blended to a purée, pour your bisque back into the sauté pan and season to taste with salt and pepper. If it’s too thick, you can thin it by adding more stock. Ladle into your favorite bowls and garnish with the toasted almonds, chopped parsley, and a light sprinkling of pomegranate seeds.

From: www.freywine.com/recipes.html