Butternut Squash Soup
- 1 medium onion, peeled and diced
- 3 garlic cloves, peeled
- 3 tbsps unsalted butter
- 1 medium butternut squash (approximately 1.5 lbs)
- 3 cups water
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
- crème fraîche (optional)
Split and seed squash, rub flesh side with olive oil and roast in a 350ºF oven until flesh is tender (about 20 minutes). Allow to cool, scoop out flesh and discard skin. Melt butter in medium size saucepot, add onions and garlic. Sweat on low heat until tender, about 5 minutes. Add roasted squash, salt and pepper, cover with
water. Simmer for 10 minutes until onions are cooked through. Purée in a blender until smooth for 2 minutes until texture is smooth and silky. Ladel soup into 6 bowls and garnish with crème fraîche (optional).
Pair this soup with a Riesling or Gewürztraminer to provide a hint of sweetness and acidity for a balanced pairing.