Soups
Curried Butternut Squash Soup with Maple Syrup and Bacon
Wilson Winery
1960 Dry Creek Road
Healdsburg, CA 95448
wilsonwinery.com
- RECIPE YEAR: 2016
- RECIPE BY: Heidi West Catering
- YIELD: Serves 6
- PAIRS WELL WITH: Rockpile Reserve
Coming in from the cold for a warm, nourishing soup has to be one of the chief pleasures of fall. Our soup complements the nutty sweetness of butternut squash with the addition of maple syrup and a pop of saltiness from bacon. Savoring this soup in a warm, friendly atmosphere with a paired glass of wine is exactly how we'd like to spend a fall day!
Ingredients:
- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 6 cups vegetable stock
- 2 1/2 pounds butternut squash, peeled, seeded and cut into small cubes (about 3/4 inch square)
- 1 tablespoon salt, plus more, to taste
- 2 tablespoons maple syrup
- 2 tablespoons crumbled crisp bacon
Directions:
In a 6-quart stockpot, warm the canola oil. Add the onion and garlic and cook, stirring occasionally, until soft, 6 to 7 minutes. Add the curry powder and stir to coat the onion and garlic. Add the stock, squash and salt and bring to a boil. Reduce the heat and simmer until the squash is tender. Remove from the heat. Working in batches, transfer the soup to a blender and blend until smooth. Adjust the seasoning with salt. Ladle the soup into bowls. Drizzle with the maple syrup, sprinkle with the bacon and serve.
