Start your Thanksgiving feast with this simple, yet delicious first course. Butternut Squash Soup is a classic autumn dish and paired with our 2018 Chardonnay, Ram's Gate Estate it will make an outstanding first impression on your holiday guests.
Butternut Squash Soup Paired with 2018 Chardonnay, Ram's Gate Estate
Yields: 4 Servings
2 lbs. Butternut squash, peeled, seeded and cut into large cubes
1 small onion, peeled and cut into large dice
4 cloves of garlic
1 cup white wine (Chardonnay, Sauvignon Blanc)
1 bay leaf
2 sprigs of thyme
½ tsp ground cumin
¼ c. rice vinegar, unseasoned
Salt and white pepper
Toasted pepitas (aka Pumpkin Seeds)
Togarashi (Japanese mixed chili pepper available online) to taste (this can be spicy if you use too much)
In a 6qt stock pot, combine butternut, onion, garlic, wine, bay leaf, thyme and cumin. Add water to cover and bring to a boil. Once it’s boiling, reduce heat to a simmer and cook until butternut is very tender. Discard bay leaf and thyme.
With an Immersion blender, blend soup until creamy. Add rice vinegar. Season with salt and pepper.
Serve soup with a drizzle of crème fraiche, toasted pepitas and a sprinkle of Togarashi with a glass of 2018 Chardonnay, Ram's Gate Estate.