Sterling Suppers
Curry Roasted Butternut Squash Soup with Pumpkin Seed Salsa Verde Paired with
Sterling Reserve Russian River Pinot Noir
Approachable, quality recipes paired with Sterling wines.
Cozy Autumn Evenings
The silky tannins that are quintessential to Russian River Pinot Noir pair perfectly with creamy butternut squash soup. This soup is comforting, autumnal, and full of flavor with a kick of curry powder and plenty of garlic and ginger. Blending in cooked white beans adds to the creamy texture and packs a punch of protein. Serve it with a fall-inspired salsa verde with toasted pumpkin seeds and verdant cilantro. We love to whip up a batch of this soup as an excuse to crack this special Sterling 2020 vintage for cozy Autumn evenings. You can easily tailor this recipe to your preferences – leave out the crème fraîche for a dairy-free meal, or substitute vegetable broth instead of chicken for a plant-based option.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced ½ inch
- Olive oil
- 1 tablespoon curry powder
- Salt & freshly ground pepper
- 1 yellow onion, chopped
- ½ teaspoon grated fresh ginger
- 5 cloves of garlic, chopped
- 4 cups chicken or vegetable broth
- 1 - 15 oz can cooked cannellini or white beans, rinsed and drained
- ½ cup shelled, roasted pumpkin seeds
- ¾ cup olive oil
- 1 bunch cilantro leaves and tender stems
- ½ jalapeno, seeded and minced
- 1 lemon, juiced
- ¼ cup crème fraîche
Instructions
- Preheat the oven to 425 F°. Line a sheet pan with parchment or foil. Arrange the butternut squash on the prepared sheet pan. Drizzle with 2 tablespoons olive oil and curry powder. Toss to combine. Transfer to the oven and roast for 20 minutes.
- While the squash roasts, warm 2 tablespoons of olive oil in a dutch oven or soup pot over medium-high heat. Add the onions and cook until translucent, 10 minutes. Add garlic and ginger and cook until fragrant, 30 seconds. Add in the broth and the beans and lower the heat to a simmer. When the squash is ready, add it to the pot and cook at a simmer until the squash is completely soft and the flavors have combined, 15 minutes.
- While the soup is cooking, make the salsa verde: add the pumpkin seeds to a food processor and pulse 2-3 times to finely chop. Add in ¾ cup olive oil and pulse again to combine. Add the cilantro and jalapeño and pulse to mix. Season to taste with the lemon juice, salt, and freshly ground pepper. Set aside.
- When the soup is ready, stir in the crème fraîche. Use an immersion blender or blender to carefully blend the soup until creamy and smooth.
- Ladle the soup between bowls and dollop with the pumpkin seed salsa verde. Drizzle with olive oil and a few cracks of pepper to finish. Serve immediately – this pairs great with a fresh loaf of crusty bread or a simple salad.
For this Sterling Supper, we partnered with Emily Cooper, a classically trained cook, recipe developer, and wine lover based in Oakland. With years of experience in restaurants and culinary strategy for brands like Good Eggs and Momofuku, she loves creating delicious seasonal recipes from her California kitchen to enjoy with her favorite bottles. You can find more of her work at emilycoopercooks.com or on Instagram @emilycoopercooks.
2020 Reserve Russian River Pinot Noir
Brimming with inviting aromas of raspberry and black currant, the 2020 vintage shows the elegant structure, depth, and balance. On the palate, you find blackberry, bing cherry, and layered red berry flavors finishing with vanilla bean and floral notes perfectly combine in the glass to create a profusion of flavor. The bold fruit flavors are balanced by notes of oak spice and vanilla, enhanced by barrel aging. Lush, silky tannins and bright acidity enhance bold fruit flavors to create a long, memorable, velvety finish.
