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Winter Squash Soup

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This simple-to-make seasonal soup will warm your heart! The Russian River Ranches Chardonnay is a wonderful complement for this soup.

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    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

    1. 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.

    2. 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.

    3. 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.

    4. To serve: Ladle soup into warm soup bowls and top with chives and fragrant oil.

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