Roasted Butternut Squash Soup
By: Jordan Winery
For one of the most delicious soup recipes for fall, make this recipe for Roasted Butternut Squash Soup from Jordan Winery. The Jordan olive oil and chardonnay add depth and flavor to this vegetable soup.
Notes
This recipe comes courtesy of Jordan Winery.
For more Jordan Winery recipes, be sure to check out the Featured Foodies profile page for Chef Todd Knoll.
Serves6
Ingredients
- 2 butternut squash, carefully split and seeds removed
- 6 tablespoon Jordan Extra Virgin Olive Oil
- 1 Vidalia onion, sliced
- 2 ribs of celery, roughly chopped
- 1/2 cup pale dry sherry
- 1/4 cup Jordan Chardonnay
- 1 tablespoon sherry vinegar
- 1 teaspoon Demerara sugar
- 1 bouquet garni of sage, thyme and parsley
- 6 cup chicken or vegetable stock
- 8 ounce mascarpone
- 1 teaspoon nutmeg, freshly grated
- Kosher salt and white pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Oil a heavy sheet pan with 3 tablespoons of the olive oil and place squash cut side down on pan. Roast in oven until squash is caramelized and easily pierced by a paring knife (approximately 45 minutes). Remove from oven and allow to cool.
- In a heavy bottomed pot, sweat onions and celery in the remaining 3 tablespoons of olive oil until translucent. Add the sherry, Chardonnay, sherry vinegar, sugar and bouquet garni, and reduce until nearly dry. Remove pot from heat.
- With a large spoon, separate squash from its thick skin and add to the pot. Return to medium heat and add just enough stock to cover. Bring to a simmer for 15 minutes. Remove from heat.
- When soup base has cooled, remove bouquet garni and purée until smooth in a blender or food processor. Pass through a strainer if a finer consistency is desired.
- To serve, return base to medium heat and stir in mascarpone and remaining stock to desired consistency. Season with nutmeg, salt and pepper. Soup may be garnished with roasted pumpkin seed oil and fried sage.