How can we combat the cold and ice? How do we make grey December days bright? With a bowl of hot Butternut Squash Soup and a glass of Kendall-Jackson Vintner’s Reserve Chardonnay!
1 medium-sized butternut squash
1 medium-sized carrot
3 tbsp olive oil
½ onion chopped
3 cloves of garlic minced
1 tsp ginger
⅛ tsp cayenne pepper
2 cups vegetable stock
Preheat your oven to 425F and roll up your sleeves. Let’s begin.
Starting With Squash
Use a knife to slice the butternut squash vertically down the middle. Take a spoon to scoop the seeds and clean out the squash. Then place the halves with the cut side down on a baking tray.
Smear olive oil into the squash skin and bake for 30 minutes, or until the squash is tender.
Carrots Take the Stage
Time to peel and chop the carrots. Once this is done, put them in a bowl and set them aside for later.
Back to Butternut
Once the squash is cooked, remove it from the oven and let it cool. Then peel and dice it into 2-inch cubes. This can be set aside for later. We will return to it soon enough.
Cooking Up Savoury Scents
Use a stock pot, (like this one from All-Clad Canada). Measure 2 tablespoons of olive oil and pour them in the pot with the heat set to medium-high.
Prepare for mouthwatering aromas. It is time to add the onions! Sauté the onions until their skin is translucent. Then toss in the minced garlic and continue to sauté for 3 to 4 minutes.
Throw in the ginger and cayenne pepper and stir for 1 minute.
Return of the Orange Roots
Let’s bring back the vegetables. First, add vegetable stock to the pot and then add the carrots and butternut squash. Then bring the pot to a boil.
Cover it and let the ingredients simmer on low heat. When the squash and carrots are tender you can bring out the blender, or use a handheld immersion blender to blend the soup to your desired consistency.
You may add any additional spices of your liking, as well as salt, pepper and cayenne.
To serve, garnish your dish with chives and yourself a glass of Kendall-Jackson Vintner’s Reserve Chardonnay. Enjoy!