Spicy Butternut Squash Soup Paired With Pinot Noir
Can you believe how quickly summer is coming to an end? We've had a cool streak of late here in Virginia, and with butternut squash hitting the market I thought I would get a jump on fixing this warming soup that can actually be served warm or cold depending on your mood and climate. Picking the squash and jalapeños on the same day adds to the fresh flavor this soup can bring. Serve this as a first course with a very slightly chilled glass of Pinot Noir.
- 2 medium butternut squash, cut in half and seeds removed
- 1 jalapeño, seeded and diced
- 1/2 cup onion, diced
- 3T butter (divided)
- 6 sage leaves
- 2 cups chicken or vegetable broth
- 2 cups water
- 1/3 cup heavy cream
- Salt and pepper to taste
Preheat oven to 400 degrees. Take 2 tablespoons of butter and divide onto the butternut squash. Sprinkle with salt and pepper and roast for 50-60 minutes. Remove and allow to cool.
While the squash is roasting, add the additional tablespoon of butter to a pan and melt. Add onion, jalapeño, and sage leaves, heating until soft, then remove pan from the stove and set aside. Once the squash is finished and cool enough to handle, scoop fleshy parts out of the skin, adding to the onion pan. You can discard the skin. Add the broth and water and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes, stirring occasionally to break up any large pieces of squash.
Remove from heat and either transfer in batches to a blender or use an immersion blender to puree, bringing the soup to a creamy texture. If your soup is to thick, add water or more broth.
Add the cream, stirring to combine. Taste and adjust salt and pepper as desired.
Ladle soup into bowls and serve warm or allow to cool in a fridge. Garnish with pine nuts or a sage leaf when you are ready to serve.