Recipes

Premier Series Wine Club

Butternut Squash Soup with Ginger and Coconut

Butternut Squash Soup with Ginger and Coconut

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield: 4-6

"The inspiration for this recipe came from two sources.  During our Christmas party at Community Cafee, Chef Margie made a variation of this soup which I fell in love with.  And recently I was given a recipe for Pumpkin Soup with Curry by club members Dara and Jim Kany of Cotati, CA.  Since I love all things curry, I decided to combine the two and this is what resulted.  It couldn't be more simple to prepare and it freezes well too."  Darby Tarantino, resident chef and wine educator at Meadowcraft wine.

Ingredients

  • 1 large onion, chopped

  • 1 large butternut squash, peeled and cut into 1-inch pieces

  • salt and pepper, to taste

  • 2 tsp cumin

  • 1 1/2 Tbsp curry power

  • 3/4 tsp Garam Masala

  • 1/4 tsp red pepper flakes

  • 2 cloves fresh garlic, minced

  • 1-inch piece fresh ginger, grated

  • 3-4 cups good chicken stock

  • 1/4 cup Chardonnay

  • 1 cup coconut milk

  • 2 tsp honey

  • toasted coconut curls (optional)

Instructions

  1. Sauté onion until translucent then add squash and a good sprinkle of salt and pepper.  Continue to sauté until the squash starts to soften around the edges. 
  2. Add the next four spices and sauté until a paste forms around the vegetables. 
  3. Add garlic and grated ginger and stir to combine. 
  4. Add stock and Chardonnay to the pot and bring to a boil. 
  5. Reduce to a simmer and slowly add coconut milk.
  6. Once the squash is very soft, puree with an emulsion blender.  Alternately, blend in batches using a blender then return to the pot.  When blending, take care not to close the blender lid completely to let the steam out. 
  7. Add honey and top with coconut curls. Enjoy with Chardonnay!

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