Butternut Squash and Apple Soup

This recipe was developed to pair with Sonoma Coast Vineyards Chardonnay. One of our must haves in the fall, especially at Thanksgiving!

2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cups Sweet Onions(about 3 large), chopped
2 Tablespoons Curry Powder
5 lbs. Butternut Squash (2 large)
6 Small Assorted Apples (about 1½ lbs)
2 teaspoons Kosher Salt
½ teaspoon Freshly Ground Black Pepper
2 cups Water
1 1/3 cups Apple Cider
½ cup Whipping Cream

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. The curry powder will be very fragrant.

Peel the squash, cut in half and remove the seeds. Cut the squash into chunks. Peel, quarter and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup in a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider and whipping cream. Adjust the liquid addition to make the soup the consistency you like, it should be quite thick. Adjust the spices if necessary; it should be slightly sweet and spicy. Serve hot with a dollop of sour cream or creme fraiche and a small amount of Pinot Noir Cranberry Chutney.

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