Viognier-Buttenut Squash Bisque
This soup was featured at one of our Souper Wine Fridays Fall 2008. It was paired with our 2007 Viognier.
Butternut Squash Bisque
Ingredients
1 tablespoon olive oil or butter
2 to 3 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced fresh ginger (1-inch piece)
2 quarts vegetable stock or cold water
1/8 cup grated orange zest
1 bunch parsley, chopped
Pinch of ground nutmeg
Sea salt, to taste
Ground pepper, to taste
Preparation
Heat olive oil or butter over medium heat in a large sauce pot. Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add stock and orange zest, and bring to a boil. Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender. Add parsley, nutmeg, and salt and pepper. Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
Serves 8-10
