Adam Waxman is an award winning travel journalist focusing on…
Roasted Butternut Squash Soup with Inniskillin East-West Riesling – Gewürztraminer
The silkiness of this pureed soup allows for flavours to linger while the Inniskillin East-West Riesling – Gewürztraminer provides a hint of sweetness and acidity for a balanced pairing.
Prep Time 10 Minutes / Cook Time 30 Minutes
Serves 6
1 Medium Onion Peeled & Diced
3 Cloves Garlic Peeled
3 Tbsp Unsalted Butter
1 Medium Butternut Squash (approx 1.5 lbs)
3 cups Water
1 tsp Salt
¼ tsp Pepper
1 Tbsp Olive Oil
Split and seed squash, rub flesh side with olive oil and roast in a 350 degree F oven until flesh is tender about 20 minutes
Allow to cool, scoop out flesh and discard skin
Melt butter in medium size saucepot, add Onions & Garlic
Sweat on low heat until tender, about 5 minutes
Add roasted squash, salt and pepper, cover with water
Simmer for 10 minutes until onions are cooked through
Puree in a blender until smooth for 2 minutes until texture is smooth and silky
Recipe by Great Estates of Niagara Chef, David Penny
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Publisher of DINE and Destinations magazine.
