Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards
Recipe 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:
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
Recipe Name: Thai Curry Butternut Squash SoupWine 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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