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Glass of WinePairing to compliment each other

Kendall Jackson 2010 Riesling - Vintner’s Reserve - Monterey County and Curried Butternut Soup

Presented by: Carole and Marshall Ward

Curried Butternut Soup

1 (2½ lb.) butternut squash, peeled, seeded, and cut into 2-inch cubes
4 tsp. canola oil, divided
¾ tsp. kosher salt, divided
1 cup chopped onion
3 cups no-salt-added chicken stock
4 tsp. red curry paste
1½ tbsp. fresh lime juice
1 (13.5 ounce) can light coconut milk
¼ cup cilantro leaves
¼ cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced

Preheat oven to 450°.

Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tbsp. oil. Sprinkle with ¼ tsp. salt, and toss. Bake at 450° for 35 minutes or until golden and tender.

Heat the remaining 1 tsp. oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining ½ tsp. salt, and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in the lime juice and coconut milk.

Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.


Recipe from:
Cooking Light magazine, December 2012
Serves 8 (serving size: about ¾ cup soup, 1½ tsp. cilantro, 1½ tsp. coconut, and ¼ chile)

Nutrition per serving: 127 calories, 4g protein, 4.3g total fat (1.8g sat.), 21g carbohydrate, 3.7g fiber, 0mg cholesterol, 1.4mg iron, 83mg calcium, 284mg sodium

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