top of page
Search
  • Writer's pictureCarlos Sarmiento

Roasted Calabaza (butternut squash) cream soup and 2020 Shades of Blue Riesling

(Photo by Carlos Sarmiento)


My favorite soup has always been my grandmother's Crema de Calabaza (butternut squash) cream soup. Though I hardly doubt that anyoneno could ever replicate her signature comfort food dish, I would like to honor her with my own spin.


What better to accompany a warm and savory soup than with a cold, crisp and citrusy wine. Introducing for the first time on Carlos' Food & Wine, the German Riesling.


Riesling grapes show sublime, refined, vibrant aromas and flavors of peaches, apricots and white fruit, with floral and citrus blossom notes. May show slate, earth, tar, smoke or kerosene notes.


The perfect pairing.


Let‘s get cooking!


Menu: Roasted calabaza (butternut squash) cream soup with coconut milk and cilantro.


Wine pairing: 2020 Shades of Blue Riesling (Mosel, Germany)


Serves 4


Ingredients

  • 1 large butternut squash peeled, seeded and cut into chunks

  • 2 tablespoons olive oil, divided

  • ½ teaspoon salt plus more to taste

  • ¼ teaspoon black pepper plus more to taste

  • ½ teaspoon ginger

  • 1 onion chopped

  • 2 garlic cloves minced

  • 4 cups vegetable broth

  • ½ cup canned coconut milk plus more for serving

  • ¼ cup of fresh cilantro, finely chopped


Directions

  • Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.


  • Place the butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is knife tender and golden.


  • While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large pot. Add the onions and season with salt and pepper. Cook the onions for 5-7 minutes, until they soften and become translucent.


  • Then add the garlic, and cook for 1 more minute, until fragrant. Add the vegetable broth, bring to a boil and then reduce the heat to simmer while the butternut squash is roasting.


  • When the butternut squash is done, transfer it to the pot, remove from heat and use an immersion blender to blend the soup until completely smooth.


Serve it up!

Serve individually in deep bowls. Garnish by drizzling some coconut milk and topping off with some freshly chopped cilantro.


Bon Apetit! Enjoy!

(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


About the wine...

2020 Shades of Blue Riesling

(Mosel, Germany)

(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


(Photo by Carlos Sarmiento)


Shades of Blue Riesling is a semi-dry wine with a fresh and fruity palate that has both tropical fruit notes as well as a crisp citrus finish.


Shades of Blue is produced from Germany’s Mosel Region, on the steep slopes of the Mosel river.


This region is famous for its vineyards comprised primarily of slate, which imparts a mineral characteristic to the wines.


Tasting notes: With fragrant aromas of tropical and stone fruits, this semi-dry Riesling balances ripe fruit notes with a crisp citrus finish. Serve well chilled.


Grapes:

100% Riesling


Food pairing: Enjoy Shades of Blue as a refreshing drink on its own at any waterside destination, or pair with spicy dishes, salads, chicken dishes, fish, cheeses or desserts.


For more information, visit:

&

Special thanks to my friends at Kobrand Wine and Spirits for this sensational wine pairing collaboration.


(Photo by Sven Wilhelm)



14 views0 comments
Post: Blog2_Post
bottom of page