March 8, 2013

From Wine, Food & Friends, by Karen MacNeil

Makes approx 10 Cups

Ingredients:

2 tsp vegetable oil
1 cup thinly sliced leek (about 1 large)
1 tbsp curry powder
1 tbsp brown sugar
¾ tsp ground cumin
¼ tsp ground red pepper
5 garlic cloves, chopped
6 cups chopped, peeled butternut squash (about 1.35 kg)
6 cups water
4 cups chopped, peeled Granny Smith apple (about 450gms)
1/3 cup whipping cream
1/3 tsp salt
2/3 cup minced coriander
Method:

1.Heat oil in a large Dutch oven over medium heat. Add leek and 5 next ingredients; cook 2 mins, stirring frequently.
2. Add squash, water and apple; bring to a boil. Cover, reduce heat, and simmer 25mins, or until tender.
3.Place half of soup in a blender, and process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining soup.
4. Return soup to pan, stir in cream and salt. Cook 1 min or until thoroughly heated.
5. Sprinkle each serving with about 1 tbsp coriander.

La Femme Version

Excellent soup unless your blender breaks down (!).  I used Sambar curry powder which really gave it a kick but I have used Korma in the past which obviously produced a milder version.  I used about double the amount of lite cream, delicious.

Wine-Matching:

I most recently used this during an Advanced Australia and New Zealand Lesson.  The Single Vineyard Sauvignon Blanc we tasted had enough character to cope with it and the Hunter Valley Chardonnay was, we thought, perfectly in harmony.  The Margaret River Shiraz was a nice mix due to the spiciness.  A crowd pleaser!

Le Vin:

Single Vineyard Sauvignon Blanc, Auntsfield, Marlborough, NZ, 2012, MYR79

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