Apple Butternut Squash Soup

“The rich flavors of the soup help to reduce the acidity in the Reserve Chardonnay creating a rich and silky mouthfeel while also bringing out the apple notes in the wine.”
– Kristy Ramirez, AVV Hospitality Director

1 Tbsp. AVV Olive Oil
¼ cup butter
1 large shallot, minced
6 cloves garlic, minced
3 green apples, cored and cubed
4 lbs. butternut squash, cubed
6 cups chicken or vegetable stock
1 ¼ tsp. black pepper
1 ¼ tsp. salt
½ tsp. curry powder
¼ cup heavy cream

Method of Preparation:
Combine olive oil, butter, shallot, and garlic in large pot to sweat. Cook on medium heat for approximately 2 to 3 minutes (until garlic and shallots are slightly brown). Add vegetable or chicken stock, apples, and butternut squash to pot. Continue cooking on medium heat for approximately 20 minutes or until apples and butternut squash are soft, stirring occasionally.

Use an immersion blender until ingredients are in a liquid form. If you do not have an immersion blender, you can transfer contents to a kitchen blender to liquefy ingredients and then transfer the liquid back to the pot.

Add salt, pepper, curry, and heavy cream and continue to cook on medium heat for approximately 5 to 10 minutes. Continue to stir occasionally. Turn heat off and allow to cool for 2 to 3 minutes.

Serve with a bottle of 2014 Reserve Chardonnay.