Curried Butternut Squash Soup


From Round Barn Winery

4 tablespoons butter
2 cups chopped yellow onions
4 teaspoons curry powder
2 medium butternut squash (approx. 3 lbs.)
2 apples, peeled, cored, and chopped
3 cups chicken stock
1 cup Round Barn Apple Demi-Sec
salt and freshly ground black pepper, to taste

Melt butter and add onions and curry powder. Cook, covered over low heat until onions are tender.

Peel squash, scrape out seeds, chop the flesh.

Pour stock in, add squash and apples and bring to boil. Reduce to simmer partially covered until squash and apples are tender (25 min.)

Pour soup through a strainer, reserving liquid, and put solids in food processor. Add 1 cup of reserved stock and process.

Return to pot and add wine and additional 2 cups of reserved liquid. Season and simmer to heat through.

Wine Recommendation
Round Barn Apple Demi-Sec

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