Butternut Squash & Parsnip Soup

A perfect pairing with the newly released Snowbirds Vintners Gewürztraminer.  The minerality and fruit-forward nature of the wine contrasted with the savory, richness and spice of this soup provides the perfect balance of flavors. Add in a warm, crusty baguette and a green frisée salad with a sweet mustard vinaigrette dressing for a light meal! Enjoy!

Curried Butternut Squash & Parsnip Soup

By Chef Jamie McFadden

8 servings

• 2 cups diced sweet onion
• 2 cups chopped parsnips
• 1 1/2 cups chopped and peeled Granny Smith apples
• 3 teaspoon salt
• 2 teaspoon freshly ground black pepper
• 1 cups water
• 5 cups fat-free, lower-sodium chicken broth
• 3 pounds roasted butternut squash, diced
• 1 cup whipping cream
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 cup strained Greek yogurt
• 8 teaspoons chopped fresh chives

Directions:

Combine first 8 ingredients in a soup pot and simmer gently for 30 minutes.

Next, working in small batches, place 1/4 of the squash mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth, using caution, as the soup is quite hot. Pour pureed soup into another soup pot. Repeat procedure with remaining squash mixture.

Place the pureed soup mixture back on low heat to warm, and stir in whipping cream, paprika, curry powder and cumin. Ladle soup into bowls; top each serving with strained yogurt and chives, if desired. Serve with a crusty baguette, green salad, and of course, a great Snowbirds Vintners wine pairing!