Simmering Butternut and Acorn Squash

Butternut Squash Soup

Five natural ingredients. Nothing artificial, no food coloring, no added sugar. Wonderful nutrition that is a significant source of fiber, potassium, folate, niacin, thiamin, calcium, vitamins A, B6, C, D. That’s just the butternut and acorn squash. Onions and garlic have their own, well-known nutritional benefits. Easy to prepare and easy to consume. And can be frozen.

What is this wonderful thing? Butternut squash soup, one of my favorite meals for fall and winter, that I enjoy for lunch, as an appetizer for dinner, or a healthy snack in between meals. Total prep and cook time is less than an hour, and I usually double or triple the recipe, which enables me to refrigerate enough for a week, and freeze the remainder in small Pyrex glass containers (better to defrost in microwave than plastic containers).

If you’ve read a few of my other food “experiences” (Pizza Margherita, Black Bean Burrito), you’ll appreciate that I’m not a professional chef, rather I’m self-taught, and my objective is to share my experiences with food and drink as integral to a healthy lifestyle.

Recommended Wine Pairing

I like to pair wines that complement the food, are affordable, and satisfy my palate regardless of what wine critics say (refer to the Pizza Margherita recipe for my wine criteria). With the butternut squash soup, I enjoy a glass of 2017 Albet i Noya Curious Xarel-Lo white wine from the Catalonia region in northeastern Spain. The Xarel-lo grapes are indigenous to the Penedes wine region, and are grown organically on old vines at high altitudes. The wine shows fresh fruit, good acidity, and a clean finish. It is unoaked. This organic wine retails for about $10.

Ingredients

2-3 lbs winter squash (Butternut, Acorn, Delicata), chopped in large chunks
1 onion, chopped
2-3 garlic cloves, minced
1-2 Tbsp virgin olive oil
1 Tbsp Madras curry (to taste)
1 quart chicken broth (organic, if possible; if you are vegan, substitute vegetable broth)
4 oz dry white wine
Salt, pepper, to taste
1 pint heavy cream

Note: Support local farmers! My local supermarket promotes both locally farmed produce (from Connecticut, and neighboring Massachusetts), as well as non-GMO and certified organic food.

Preparation and Serving

Saute the chopped onion, minced garlic and curry with a little virgin olive oil in a large stockpot until golden brown. Add the chopped squash (I used butternut and acorn), chicken broth and white wine. Cook on medium-low heat for 30-40 minutes, until squash is tender. Season with salt and pepper. Puree soup in food processor (for large quantities of soup, this may require multiple portions to be pureed). Stir in heavy cream. Serve warm with crackers, side salad and cheese. Don’t forget the obligatory glass of Albet i Noya 2017 Curious Xarel-Lo or your favorite wine!

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