Serves 6-8 people
This curry and sweetness in this soup pairs well with the floral and spice notes of Glenora’s 2017 Gewurtztraminer.
5 pounds roasted local Buttercup Squash, pulp only (skin and seeds removed after roasting)
3 medium onions, quarted
2 carrots, peeled and chopped
3 stalks of celery, chopped
5 garlic cloves, peeled
3 local New York apples
1⁄2 bottle Glenora Chardonnay
2 tablespoons lemon juice
1⁄2 teaspoon crushed red pepper
2 teaspoon cinnamon
1/8 teaspoon ground cloves
1⁄4 teaspoon allspice
1 Bay Leaf
1/8 teaspoon Nutmeg
1⁄2 cup light brown sugar
2 tablespoons curry powder
3 cups water
Salt and Pepper, to taste
Heat a small amount of oil in a soup pot. Add the carrots, onion, and celery and sweat until the onions are translucent. Add the garlic and continue to soften another ten minutes.
Add all seasonings, sugar, lemon juice, chardonnay and apples. Cook five minutes and add the squash puree and water. Cook for another 35 minutes. Puree carefully in a blender or use a stick blender. Add salt and pepper to taste. Strain through a fine mesh sieve and serve.
Orlando Rodriguez is the Executive Chef at Veraisons at Glenora in Dundee, NY.
