Red Kuri Squash Soup
- 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
- 1/2 medium onion, coarsely chopped
- 1 bay leaf
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- Chopped toasted pecans and small marjoram leaves, for garnish
- Preheat the oven to 375°F. In a large saucepan, combine the cubed squash with the chopped onion, bay leaf and 3 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the squash is tender, about 20 minutes.
- Meanwhile, on a large rimmed baking sheet, toss the fennel wedges with the 1 tablespoon of olive oil. Season with salt and pepper and toss well. Roast for about 25 minutes, until the fennel is tender and starting to brown.
- Discard the bay leaf from the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the butter and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the roasted fennel, pecans, marjoram leaves and a drizzle of olive oil.
- The soup can be refrigerated overnight, reheat gently.
- Pairs well with strawberry or cinnamon inflected Pinot Noir
- © Photo by Con Poulos. © Recipe by Alice Waters of FoodandWine.com
SEPTEMBER WINE CLUB:
MELLOW WINE STYLE
Walker Bay, a region known for producing world-class, cool climate wines, is rapidly becoming synonymous with outstanding South African Pinot Noir. With its close proximity to the ocean, it enjoys cool daytime temperatures that are even lower overnight, particularly during the growing season, resulting in this medium-bodied wine with classic elegance that exhibits both grace and power.
This elegant wine shows prominent aromas of wild cherries and raspberries with earthy undertones. It has a finely textured palate with silky tannin and strawberry, making way for slight savory notes, followed by a fresh and vibrant finish.
Appellation: Walker Bay, Cape South Coast, South Africa
Varietal: 100% Pinot Noir
Analysis: 13.4% alcohol / volume
TA: 5.63 g/l
Residual Sugar: 2.4 g/l
Aging: 9 months French oak
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.