In a large sauce pan, bring the olive oil to medium temperature; add onions and garlic. Sauté for 3 minutes, until translucent. Add the butternut squash and sauté until well sweated (approximately 10 minutes). Add curry powder, cream and stock; simmer over low heat for 40 minutes. Remove from the heat and puree in a blender. Place back on heat and adjust the seasoning as needed with salt and pepper.
Heat 6 soup dishes; pour in the butternut soup and top with sautéed apples and spiced pumpkin seeds.
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Chef's Notes:
Editor's Note:
I sautéed the apples in butter, cinnamon, nutmeg and brown sugar. The pumpkin seeds were sprayed with olive oil, then toasted with cumin, coriander and chili powder.