January – South African Viognier Chenin Blanc Roussanne
Yield: About 8 Cups
Ingredients:
3 tbsp olive oil, divided
1 tbsp minced fresh ginger
2 tsp each ground cumin and coriander
1/2 tsp each sea salt and ground black pepper (approx.)
1/4 tsp ground cinnamon
2 lb peeled and cubed butternut squash (about 8 cups)
1 small onion, chopped
2 cloves garlic, minced
6 cups sodium reduced chicken broth
1 tbsp cider vinegar
Sour cream
Method:
Preheat the oven to 375°F.
Stir 2 tbsp oil with ginger, cumin, coriander, salt, pepper and cinnamon; toss with butternut squash.
Roast squash on a parchment paper-lined, rimmed baking sheet for 40 minutes or until browned and fork tender.
Heat remaining oil in a large pot set over medium heat. Add onion and garlic; sauté until golden.
Add squash and broth; bring to a boil.
Remove from heat. Blend until smooth using a hand or classic blender. (The soup can be prepared up to this point and reserved in the refrigerator for up to 3 days.)
Simmer pureed soup gently over low heat for 10 to 15 minutes.
Stir in vinegar just before serving. Taste and adjust seasonings as preferred.
Garnish soup with a swirl of sour cream.
Tip: Save time and effort by using ready-cut squash, available in most supermarket produce sections.
Pair with: LE2013 South African Viognier Chenin Blanc Roussanne
