Moshin Vineyards' Creamy Butternut Squash Soup

Ring in the flavors of fall any time of year with a warm butternut squash soup.

Servings: 4–6

Cook Time: 45 minutes

Pair With: Moshin Vineyards Chardonnay or Pinot Blanc

Source: Recipe courtesy of Amber Moshin of Moshin Vineyards

INGREDIENTS

2 tablespoons butter

1 yellow onion, chopped

6 cups butternut squash, cubed

2 1/2 to 3 cups chicken broth

1⁄4 teaspoon curry powder

1/8 teaspoon cinnamon

pinch of cayenne

1⁄4 teaspoon maple syrup

1/8 teaspoon apple cider vinegar

3 tablespoons cream cheese

salt and pepper to taste

fresh chives, chopped

DIRECTIONS

Sauté butter and onion in soup pot until translucent. Cook one minute more then add butternut squash. Cook on medium, stirring occasionally. Cook for approximately 5 minutes, watch onions—reduce heat to low if onions begin to brown.

Add broth, curry powder, cinnamon and cayenne. Bring to low boil, cover, reduce heat, then simmer on low until squash is soft, 10–15 minutes.

Puree with a hand blender. Add maple syrup, vinegar and cream cheese. Blend again and add salt and pepper to taste.

Garnish with fresh chopped chives.

Recipe Courtesy Of

Moshin Vineyards

Moshin Vineyards has produced 30 vintages of Pinot Noir from the Russian River Valley. This extensive history has provided winemaker and farmer Rick Moshin with a deep connection to the land.