gewurztraminer: November 2012 Archives

Food & Wine Pairing: Thai Curry Butternut Squash Soup

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

recipe_KenwoodVineyards_SquashSoup.jpgRecipe Name:  Thai Curry Butternut Squash Soup

Wine Pairing: Kenwood Vineyards Russian River Gewürztraminer

Try this butternut squash soup recipe that is sure to warm you up on a breezy Autumn day. Once you're done and ready to eat, pair this tasty soup with a glass of chilled Gewürztraminer.

Ingredients:
  • 1 butternut squash (2-3 pounds)
  • Kosher salt and black pepper
  • 1 T red Thai Curry paste*
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tsp chopped garlic
  • 2 T olive oil
  • 8 cups chicken or vegetable stock
  • 2 cups coconut milk

Instructions:
Cut squash in half and sprinkle with salt and pepper. Place in a 400º oven for 30-40 minutes, or until tender. Remove from the oven and let cool enough so that you can peel off the outer skin (discard) and chop the pulp of the squash.

In a large pot, sauté the onion, carrot, celery, garlic and curry paste in the olive oil until vegetables are soft. Add the squash and simmer for 5 minutes. Add the stock and bring to a boil. Simmer for 20 minutes. Add the coconut milk and puree in a blender until smooth. Reheat and serve.

Serves 6


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