Roasted Butternut Squash SoupROASTED BUTTERNUT SQUASH SOUP
This soup pairs beautifully with Bourassa Petit Syrah. It brings out the wines sophisticated fruitiness and light spiciness too. Roasting butternut squash gives the soup a more complex flavor. The oatmeal helps thicken without using fat or starch, and is a convenient way to add fiber.
1 small butternut squash, 1 pound
2 carrots, cleaned and cut in 2” pieces
1 apple, peeled and cut in 2” pieces
1 medium onion or ½ large onion
1 shallot, minced
2 cloves of garlic, minced
1 tablespoon unsalted butter
1/3 cup oatmeal
pinch of freshly ground nutmeg
Sea salt and freshly ground black pepper to taste
1 qt. vegetable stock (see recipe)
½ cup of whole milk
4 sprigs of fried sage leaves for garnish (see note below)
1. Cut the butternut squash in half. Remove the seeds from squash and place squash, carrots and apple on a cookie sheet. Bake for about 45 minutes or until tender, and the top is golden brown.
2. Cook the onion, shallot and garlic in butter in a large sauce pan until translucent.
3. Remove the butternut squash pulp from the skin and add to the onion mixture, along with the oatmeal, nutmeg, vegetable stock, salt, and pepper. Cook over medium high heat for 15 minutes. In the meantime fry sage and preheat serving bowls.
4. Add the milk, and then puree in blender. Using a spatula, pass puree through a fine strainer until pulp is removed and texture is smooth and velvety.
5. Keep warm until ready to serve. Serve in warm bowls garnished with fried sage
-Replace garlic with roasted garlic cloves
-Add ½ Thai chili and replace milk with 1 cup coconut milk, garnish with cilantro
-Fried sage leaves: Heat ¼” of olive oil in a sauté pan when hot add a few sage leaves, cook for about 2 minutes. Remove, and drain on paper towels sprinkle with sea salt. They should be crisp, do not let brown.
©Julie Logue-Riordan, 2005 www.CookingWithJulie.com
Complementary Wines: Chateauneuf-du-Pape
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