Soups
ACORN Butternut Squash Soup
ACORN Winery/Alegria Vineyards
12040 Old Redwood Highway
Healdsburg, CA 95448
acornwinery.com
- RECIPE YEAR: 2018
- RECIPE BY: Chef Shari, Baci Cafe & Wine Bar
- YIELD: Serves 20
- PAIRS WELL WITH: Acorn Zinfandel
This warming soup is perfect for a cold fall day. You can serve the soup with warm French bread or cheese crostini and add a little toasted pumpkin seeds for garnish.
Ingredients:
- 1/4 cup olive oil
- 6 ounces onion, diced
- 6 ounces celery, diced
- 6 ounces carrots, diced
- 2 russet potatoes, peeled and diced
- 2 Asian pears, peeled and diced
- 2 ounces fresh ginger, diced
- 1 tablespoon chopped garlic
- 1/2 cup white wine
- 4 quarts chicken stock
- 1 cup long-grain rice
- 1 pound butternut squash, cooked and peeled
- 1 pound acorn squash, cooked and peeled
- Salt and freshly ground black pepper, to taste
- 2 tablespoons cayenne pepper
- Pomegranate reduction for garnish
- Extra-virgin olive oil for garnish
Directions:
In a large pot over medium-high heat, warm the olive oil. Add the onion, celery, carrots, potatoes, Asian pears, ginger and garlic and cook, stirring occasionally, until lightly caramelized in color. Add the wine and deglaze the pan, stirring to scrape up the browned bits. Add the stock and bring to a simmer, then add the rice and the cooked butternut and acorn squash. Cook, stirring occasionally, until the vegetables are soft to the touch and the rice is tender. Remove from the heat and let cool to room temperature. Using a handheld mixer or a blender, puree the mixture until it is silky and very creamy. Adjust the seasoning with salt, black pepper and cayenne pepper. Just before serving, bring the soup to a simmer. Ladle into bowls and garnish with pomegranate reduction and extra-virgin olive oil.
