We really wanted to focus on some strong fall flavors to pair with Lot 318, a wonderful and supple flavored Malbec. To accent the spices in the wine, I added some curry powder to the butternut squash soup base. I didn’t want to add a whole lot and have this be a curry soup, so I tempered my seasoning by also adding in some coconut milk. The sweetness of the coconut milk and the savory of the curry blended fabulously with the roasted butternut squash. This is a really simple and easy soup that will surely impress any crowd! Try it on the next cold day along with this tasty wine and you will have a wonderfully warm belly.
Pre-heat oven to 400*
Coat the inside of the halved squash with butter, nutmeg, salt and brown sugar. Place flesh side down on to parchment lined baking sheet and add 2 cups water to the sheet. This will aid in the cooking of the squash, and also provide some flavor base for the soup. Roast for 45-55 minutes or until squash is soft to touch. Remove and let cool. Once cooled, scrape out all of the cooked squash into a bowl and reserve for cooking.
In a large pot, place leeks along with a tbsp of olive oil and sauté until leeks are soft. Add in squash mixture and sauté for a few minutes until incorporated. Add in 1 cup of white wine, and cook for 3 minutes. Then add in coconut milk, curry, clove and stock, cover and let simmer for 30 minutes up to an hour. Blend soup to a smooth consistency with an immersion or stand-up blender. Let simmer for 5-10 minutes. Serve with cr̬me fraise and chives.
