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| Finger Lakes Riesling |
Link to recipe from allrecipes Magazine, October/November 2018
1 (2#) butternut squash, halved
2 T. butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
2 tsp curry powder
1 tsp salt
1/2 tsp cumin
1/4 tsp. cayenne pepper plus more for garnish
1/2 cup unsweetened light coconut milk, plus more for garnish
2 T honey (optional) NOTE: I added.
roasted squash seeds or pepitas (optional)
- Preheat oven to 425 degrees F. Coat a large foil-lined baking sheet with cooking oil spray.
- Put squash, cut side down, on prepared baking sheet. Roast until easily pierced with a knife, 35-40 minutes. Scoop squash from the shell with a large spoon.
- Meanwhile, melt butter in a 2-3 quart sauce pan over medium high heat. Add onion and garlic; cook, stirring, until softened and browned, 10 to 15 minutes.
- Stir in broth, cooked squash, curry powder, salt, cumin and cayenne; bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat to low and simmer for 5 minutes. Remove from heat. Stir coconut milk and honey into the squash mixture. Let stand for 5 minutes.
- Use an immersion blender or transfer half the soup to a blender or food processor; puree, covered, until smooth. Repeat with remaining soup. Ladle into bowls and top with a swirl of coconut milk, cayenne and roasted squash seeds.
Hands down the best pairing for this soup is a dry Riesling. Try any Finger Lakes Riesling.
