FOOD

Chef Frakes’ Butternut Squash Soup


soup_01

In the midst of the winter season, a warm bowl of soup is always an appetizing thought. Our chef, David Frakes, prepared the following, exquisite dish at a small luncheon last week and paired it perfectly with our 2010 Susanna’s Vineyard Chardonnay. Enjoy a taste of Lynmar in your own kitchen with Chef Frakes’ Butternut Squash Soup recipe.

Butternut Squash Soup
Serves: 8-10 Large Portions

2 ½ lb.

Butternut squash

1 C

White onion (finely minced)

1 T

Garlic (very finely minced)

½ C

White wine

2

Small bay leaves

Salt to taste

3+ C

Water or chicken stock

½ C

Heavy cream (optional)

Curry Oil

1 C

Corn oil

2 T

Curry powder (Madras, Chiang Mai, or other)

½ T

Shallot (very finely minced)

½ t

Garlic (very finely minced)

pinch

Salt

  • Preheat oven to 400 degrees.
  • Cut butternut squash in half lengthwise once.
  • Scoop out seeds with spoon and discard.
  • Rub cut edges of squash with a little olive oil and place cut-side down onto a sheet pan that is lined with a piece of parchment paper
  • Roast for 30-45 minutes (or until flesh is soft to the touch). Remove squash from oven, let cool, then remove flesh from skin using spoon. Reserve flesh and discard skin.
  • In a large pot, sauté onions and garlic in a little oil over medium heat for about 5-7 minutes (or until translucent).
  • Add wine, squash, bay leaf and water (or stock) and bring to a boil.
  • Immediately reduce heat to a simmer, season with a little salt and let soup cook for another 10-15 minutes.
  • Remove from heat, remove bay leaf, let cool for a few minutes and then carefully blend soup in small batches until very smooth.
  • Strain soup through a fine strainer into another pot (making sure to force the solids through so that the soup has body!).
  • Soup will be very thick, thin with more stock if needed. Reserve.

TO PLATE: Place soup back into pot, add cream and bring to a gentle simmer. Adjust seasonings if necessary, then place 4-6 oz. of soup into a warm bowl. Drizzle with curry oil and top with small salad of watercress, thinly-sliced pear & crispy bacon, if desired.

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