Paired with Sterling Reserve Russian River Pinot Noir
Cozy autumn evenings call for comforting dishes that feel nourishing and elevated. This curry roasted butternut squash soup delivers warmth, depth, and balance, with layers of spice, garlic, and ginger softened by a creamy texture.
Paired with Sterling Reserve Russian River Pinot Noir, the soup’s richness and subtle heat are beautifully complemented by the wine’s silky tannins and vibrant fruit.
Summary
This curry roasted butternut squash soup features creamy squash, white beans, and warming spices, finished with pumpkin seed salsa verde. Paired with Sterling Reserve Russian River Pinot Noir, it creates a cozy and balanced autumn meal.
Why This Pairing Works
Russian River Pinot Noir offers elegance and freshness that enhance the soup’s layered flavors.
The pairing works because:
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Silky tannins complement the creamy texture
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Bright acidity lifts warming spices and aromatics
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Red fruit flavors balance curry and roasted squash
Together, the wine and soup feel harmonious and seasonally perfect.
Ingredients
Soup
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1 medium butternut squash, peeled, seeded, and diced into ½ inch pieces
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Olive oil
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1 tablespoon curry powder
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Salt and freshly ground pepper
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1 yellow onion, chopped
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½ teaspoon grated fresh ginger
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5 cloves garlic, chopped
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4 cups chicken or vegetable broth
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1 15 ounce can cannellini or white beans, rinsed and drained
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¼ cup crème fraîche
Pumpkin Seed Salsa Verde
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½ cup shelled, roasted pumpkin seeds
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¾ cup olive oil
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1 bunch cilantro leaves and tender stems
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½ jalapeño, seeded and minced
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Juice of 1 lemon
Directions
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Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or foil. Arrange the butternut squash on the pan, drizzle with 2 tablespoons olive oil, sprinkle with curry powder, and season with salt and pepper. Toss to coat and roast for 20 minutes.
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While the squash roasts, heat 2 tablespoons olive oil in a Dutch oven or soup pot over medium high heat. Add the chopped onion and cook until translucent, about 10 minutes.
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Add the garlic and ginger and cook until fragrant, about 30 seconds. Stir in the broth and white beans, then reduce the heat to a gentle simmer.
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Once the squash has finished roasting, add it to the pot. Continue to simmer until the squash is very soft and the flavors have combined, about 15 minutes.
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While the soup simmers, prepare the pumpkin seed salsa verde. Add the pumpkin seeds to a food processor and pulse 2 to 3 times until finely chopped. Add the olive oil and pulse to combine. Add the cilantro and jalapeño and pulse again until incorporated. Season with lemon juice, salt, and freshly ground pepper to taste. Set aside.
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Stir the crème fraîche into the soup. Using an immersion blender or a standard blender, carefully blend until smooth and creamy.
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Ladle the soup into bowls and top with pumpkin seed salsa verde. Finish with a drizzle of olive oil and freshly ground pepper. Serve immediately.
About the Recipe Partner
This Sterling Supper was created in partnership with Emily Cooper, a classically trained cook, recipe developer, and wine enthusiast based in Oakland. With experience in restaurant kitchens and culinary strategy for brands like Good Eggs and Momofuku, Emily focuses on seasonal California cooking designed to pair naturally with wine.
You can find more of her work at emilycoopercooks.com or on Instagram at @emilycoopercooks.
2020 Reserve Russian River Pinot Noir
Tasting Notes
The 2020 Reserve Russian River Pinot Noir opens with aromas of raspberry and black currant. On the palate, flavors of blackberry, bing cherry, and layered red berries unfold alongside vanilla bean and floral notes. Silky tannins and bright acidity carry the wine through a long, velvety finish.
FAQs
Can this soup be made dairy free?
Yes. Simply omit the crème fraîche or substitute a dairy free alternative.
Why does Pinot Noir pair well with butternut squash soup?
Pinot Noir’s acidity and soft tannins balance creamy textures and enhance warming spices without overpowering them.
Can the soup be made ahead of time?
Yes. The soup can be prepared in advance and gently reheated before serving. The salsa verde is best made fresh.
