Velvety Butternut Squash Soup

posted in: Soups | 0

 

WINE COUNTRY FOODIE – WINTER 2017

 

LIKE VELVET! Make lots of this soup- everyone will want seconds. The hint of lavender honey puts flavors over the top. Although it is sensuously creamy, no dairy, only veggies- so a great vegan dish.

WINE PAIRING: PIETRO FAMILY CELLARS MY ANGELINA WHITE NAPA VALLEY


SERVES 6

PREP TIME INCLUDING COOKING: 60 MINUTES


 INGREDIENTS

 

  • 2 whole butternut squash
  • 1 whole onion
  • 3 TBLS GC Napa Valley Savory Extra Virgin Olive Oil
  • 1 TBL GC Napa Valley Natural Culinary Infused Lavender Honey
  • 1/8 TSP Nutmeg
  • ¼ TSP each: GC Napa Valley Natural Sage Finishing Sea Salt & Tuscan Rosemary Finishing Sea Salt
  • 4 Cups Vegetable Stock (Chicken Stock can be substituted)
  • ¼ TSP GC Napa Valley Natural Tuscan Rosemary Powder

TO PREPARE

  • Turn oven on to 350 degrees
  • Lightly brush a medium sized baking dish with 1TBL Savory Extra Virgin Olive Oil
  • Cut butternut squash (leave skin on) in half, place into baking dish and lightly brush with Savory Extra Virgin Olive Oil. Roast squash until t completely soft to the touch- 30-45 minutes depending on size.
  • Roast or sauté onions in Savory Extra Virgin Olive Oil until soft and translucent.
  • Scoop cooked butternut squash out of it shell and put into in blender – Vitamix is the best one! Add sautéed onions Lavender Honey, Rosemary Sea Salt and juices from baking pan. Slowly add stock.  Puree until creamy.
  • If using a Vitamix, puree until warm or pour squash soup into saucepan to heat until hot but not boiling.

TO SERVE

Pour soup into decorative bowl and garnish with Sage Sea Salt or a sage leaf quickly sautéed in olive oil until slightly crispy. Drizzle a small amount of olive oil on top.  If serving as an hors d’oeuvres, pour into a small shot glass. Serve hot or at room temperature. Add a Rosemary Sea Salt Crostini to serve.


WINE PAIRING

PIETRO FAMILY CELLARS MY ANGELINA WHITE WINE NAPA VALLEY 2014

A limited production wine that is so aromatic, you will savor each sip. A blend of sauvignon Blanc & Sémillon in the tradition of a white Bordeaux.


SHOPPING LIST

  • 2 whole butternut squash
  • 1 whole onion
  • 4 Cups Vegetable Stock (Chicken Stock can be substituted)
  • 1/8 TSP Nutmeg

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