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Chef Jenn's December Wine & Food Pairing

Chef Jenn's December Wine & Food Pairing

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Posted on November 29, 2013

Harvest Squash Souppaired with Early Mountain Vineyards 2012 Pinot Gris
Pinot Gris and Pinot Grigio are one in the same; however, our 2102 Pinot Gris is unlike other varieties of its kind: with its more exotic and subtropical profile, like guava and papaya, it can certainly hold up to the rich, fleshy flavors of squash. The wine's bracing acidic finish also coincides perfectly with its antithesis: the creamy weight and decadence of this wintry soup.
Chef Jenn's Harvest Squash Soup
stick butter
1 large sweet onion, sliced
1 large rutabaga, peeled and roughly chopped
1 sweet potato, peeled and roughly chopped
1 small butternut squash, peeled and roughly chopped (you can also use the pre-cut butternut)
5 carrots, peeled and roughly chopped
2 granny smith apples, peeled, core removed and roughly chopped
water (enough to cover the vegetables)
1 cup heavy cream (or coconut milk can be used)
3 tablespoons maple syrup
1 tablespoon + 1 teaspoon coarse sea salt
a dash of cayenne pepper (to taste)
In a large pot, over medium heat, add the butter and onions. Cover and allow the onions to break down for about 10 minutes. Stir every few minutes. Add the additional vegetables along with 1 tablespoon of sea salt, and enough water to cover the vegetables. Bring to a boil, then lower to a simmer for about 30 minutes, or until all of the vegetables are soft and easily break apart. Remove from the heat and carefully puree the soup in small batches in a blender until smooth. Add the heavy cream, additional salt, cayenne and maple syrup while blending. Add water to adjust the consistency and additional salt and maple syrup as needed, or to your personal preference. Enjoy!