Wine Bitten

Step 3

  1. When squash is roasted, let it cool, then scrape out into saucepan with onion/apple/oranges
  2. Add stock & water, salt and pepper to taste, bring to a boil over med. low heat, then reduce to a simmer for 25 minutes.  

Step 4

  1. Remove from heat.
  2. Using a immersion blender, puree the soup.  
  3. Add condensed milk, blend some more.

Serve with pumpkin seed garnish (5-6 seeds per bowl), and drizzle with Pesto.

Cook It

Step 1

Preheat oven to 425

  1. Cut Squash in half lengthwise, remove seeds
  2. pat  butter on squash, drizzle with honey, sprinkle with birds eye chili
  3. Season with Salt and Pepper
  4. Roast Squash on baking sheet, cut side up, about 50 minutes (till very fork tender)

Step 2

While Squash is roasting

  1. Peel and core apple
  2. Dice apple and onion
  3. Saute apple and onion in 1 tbs butter in large saucepan till soft and slightly caramelized, about 10 minutes over med. low heat.
  4. Remove from heat, add orange slices

Soup Ingredients:

  • Large Butternut Squash @ 4lbs
  • 1 1/2 tbs butter
  • 2-3 birds eye chilies (dried, ground in mortar & pestle)
  • 2 tbs. Honey
  • Granny Smith Apple
  • 1 small onion
  • Juice of one orange (from the zested orange)
  • 1/2 tbs dried ground sage
  • 3 cups vege stock
  • 2 cups water
  • 3/4 to 1 can (14 oz) of Sweetened Condensed Milk (depending on desired sweetness)
  • toasted pumpkin seeds for garnish

Butternut Squash Soup with Citrus-Mint-Chili Pesto

Prepare Pesto First, let the flavors mingle while the soup cooks

Pesto Ingredients:  

  • handful of parsley leaves
  • handful of mint leaves
  • 1/2 tsp fennel seeds (coarsely ground)
  • zest of one orange
  • zest of one lemon, juice of the lemon
  • ​honey
  • 3 tbs pine nuts
  • 1/2 tsp sea salt
  • pepper
  • 1/4 cup olive oil

Grind these all up in a food processor till smooth, set aside to meld

Pair with Viognier, Roussane, Chenin Blanc, or a blend with these & Muscat

Consider Danza Del Sol's Sinfonia, or Split Rail's Terminal Post.