Food & Wine Pairings

Spiced Roasted Butternut Squash Soup
Featuring LE2013 South African Viognier Chenin Blanc Roussanne

January - South African Viognier Chenin Blanc Roussanne

Spiced Roasted Butternut Squash Soup

Yield: About 8 Cups

 

Ingredients:

3 tbsp olive oil, divided
1 tbsp minced fresh ginger
2 tsp each ground cumin and coriander
1/2 tsp each sea salt and ground black pepper (approx.)
1/4 tsp ground cinnamon
2 lb peeled and cubed butternut squash (about 8 cups)
1 small onion, chopped
2 cloves garlic, minced
6 cups sodium reduced chicken broth
1 tbsp cider vinegar
Sour cream

 

Method:

Preheat the oven to 375°F.

Stir 2 tbsp oil with ginger, cumin, coriander, salt, pepper and cinnamon; toss with butternut squash.

Roast squash on a parchment paper-lined, rimmed baking sheet for 40 minutes or until browned and fork tender.

Heat remaining oil in a large pot set over medium heat. Add onion and garlic; sauté until golden.

Add squash and broth; bring to a boil.

Remove from heat. Blend until smooth using a hand or classic blender. (The soup can be prepared up to this point and reserved in the refrigerator for up to 3 days.)

Simmer pureed soup gently over low heat for 10 to 15 minutes.

Stir in vinegar just before serving. Taste and adjust seasonings as preferred.

Garnish soup with a swirl of sour cream.

Tip: Save time and effort by using ready-cut squash, available in most supermarket produce sections.

Pair with: LE2013 South African Viognier Chenin Blanc Roussanne

Spiced Roasted Butternut Squash Soup

 

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