Winter Squash Soup
By
This simple-to-make seasonal soup will warm your heart! The Russian River Ranches Chardonnay is a wonderful complement for this soup.
Serves 1
Total Time 20 minutes
Prep Time 20 minutes
Difficulty Level Medium
Ingredients
3 tbsp unsalted butter
3 c chopped yellow onions
1 tbsp chopped garlic
2 tbsp high quality curry powder such as Madras
5 c rich chicken or vegetable stock
3 c roasted kabocha squash
1/2 tsp freshly grated nutmeg
1 tbsp honey, or to taste
2 c well-stirred coconut milk
2 tbsp dry sherry, or to taste
Kosher salt to taste
Freshly ground white pepper to taste
Chopped chives
A fruity olive or toasted nut oil to garnish
Directions
In a deep sauce pan, melt the butter over moderate heat. Add the onions and garlic and sauté until very soft but not brown. Add the curry and sauté for a minute or two longer or until fragrant.
Add the stock and the squash and transfer to a blender or food processor and puree, in batches if necessary. Strain through a medium mesh strainer, if desired.
Return mixture to the saucepan and add the nutmeg, honey and coconut milk. Whisk to combine and bring to a simmer. Stir in sherry and correct the seasoning with salt and pepper.
To serve: Ladle soup into warm soup bowls and top with chives and fragrant oil.
