2009-10-12T16:46:46Z Mead is a honey wine that has a not too overbearing sweetness to it. When you take mead and contrast it with hearty butternut squash you have a match made in the kitchen! :-D Pour the mead in a large sauce pan and bring to a quick boil. Light the mead with a lighter to get rid of excess alcohol. Set aside. Put the oil and butter in the sauce pan with the butternut and onions and over medium high heat and brown lightly. Wet with the mead and then add the chicken stock. Add the garlic and spices. Bring to a boil and turn off the heat and let cool. Blend until smooth and strain. You can now freeze for later use or reheat and serve. false 46 2 tbsp of oil 2 tbsp of butter 1 butternut squash, peeled, cleaned and diced 6 onions, diced 750ml of mead 1 1/2 liters of chicken stock 1 clove of garlic 3 strands of fresh thyme 1 bay leave 2009-10-12T16:46:46Z 1 8-14 servings