The immersion blender is an essential tool for making delicious puréed soups.
This post pretty much wrote itself! From our Facebook Fan Page February 25, 2010:
WineToMatch: makin’ butternut squash soup 2nite, w/aged balsamic + croutons. thinking good sangio (like Montevertine good) for wine. any other thoughts?
Joy Lindholm Patton: I made a Mediterranean-influenced butternut squash soup a few weeks ago with ginger, cardamom and rosewater - it was unbelievable with a Gewurztraminer from Alsace.
Paul Bacino: Geez.. I would be more inclined to have a white wine?
Sandy Lemke: Pinot Gris
WineToMatch: I like all those ideas. Gonna’ try Alsatian Pinot Gris side-by-side Chianti. forgot to mention crumbled pancetta so we might be on the edge of a red wine prep. I will report back!
WineToMatch: Joy…that soup sounds insane! love those flavors!
Frederic Ballario: Montlouis Les Tuffeaux 05 Chidaine
WineToMatch: Fred, you sent that just in time. Changed to Chidaine just before I got the the register @FPWM!
Caleb James Lorensen: how long is the balsamic aged?
Caleb James Lorensen: joy…i need the recipe!!!!!!!!!
WineToMatch: First time ever, skipped the pancetta and went for the white wine. Happy to report 2007 François Chidaine Montlouis “Clos du Breuil” is a lovely wine to match Butternut squash soup with aged balsamic!
Puréed butternut squash soup garnished with aged balsamic vinegar and homemade croutons was perfect with this Loire Valley Chenin Blanc.
This delicious soup is easy to make. Just cut the squash in half and scoop out the seeds and set them aside. Cut each half into quarters and steam them until fork tender (about 30 minutes), then allow the squash to cool. Sweat some minced shallot or onion in butter in a dutch oven, then add the reserved seeds. Once fragrant add about six cups of water and simmer. Strain into a bowl then pour back into the dutch oven. Scoop the flesh of the squash from its skin and add to the dutch oven. Purée this with a immersion blender until smooth. Mount with cream and butter and season to your taste with salt, pepper, nutmeg, and cayenne. The way you garnish this soup will dramatically change the wine pairing. With the addition of sautéed swiss chard and crumbled bacon I can easily see this being an excellent soup to pair with a sangiovese-based red wine like Chianti Classico or Barbera. Another approach is to play up the sweetness and crumble a little amaretto cookie and add a little cinammon. In that instance, I’d probably start thinking about a rich, textural white like Alsatian Pinot Gris. This version, with homemade croutons and a drizzle of balsamico, was spot-on with a delicious, dry Chenin Blanc from the Loire. Thanks Facebook Fans!
posted on February 26 2010 by jesse