Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Butternut Squash Soup with Curry Oil & Candied Pine Nuts

paired with our Petite Sirah

4 lbs butternut squash, peeled, seeded & diced
Olive oil for toasting
Salt and pepper
2 leeks, steamed & sliced
2 stalks celery, sliced
1 cup butter
4 cups cream

Curry Oil:
2 Tbsps curry powder
½ cup grapeseed oil

Pine Nuts for Topping:
1 cup sugar
1 cup water
½ cup pine nuts

Preheat oven to 350 degrees. Toss butternut squash in olive oil and salt and pepper; roast in oven until golden. Sauté leek and celery in butter in sauté pan; add roasted squash to mixture. Cover with cream and bring to simmer. Simmer for 5 minutes, let mixture cool slightly. Purée mixture and season with salt and pepper.

Steep curry powder in oil for 30 minutes; strain through coffee filter.

Bring sugar and water to a boil. Add pine nuts and blanch. Toast in 300 degree oven until golden brown.

Serve soup in 8-ounce cups drizzled with curry oil and garnished with pine nuts. Enjoy!