with fresh cilantro
1-2 butternut squash, depending on size to yield about 3 cups of puree.
Salt and pepper
Preheat oven to 350°.
Cut the squash in half and scoop out the seeds with a spoon. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on to a baking sheet and then into the oven for about 45 minutes or until they are very soft. Let cool slightly, peel, and puree in a food processor. Set aside.
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp minced garlic
1 Tbsp minced ginger
1 small yellow onion, chopped
1 stalk of celery, chopped
1 small carrot, peeled and chopped
¼ cup chopped fennel
1 tomato, chopped
3 Tbsp curry powder
1/3 cup flour
6 cups vegetable or chicken stock
¼ cup Johannisberg Riesling
Reserved roasted butternut squash
1 Tbsp pickled lime
Kosher salt and pepper, to taste
Cayenne pepper, to taste
Juice of ½ of lime
2 Tbsp chopped cilantro, for garnish
Heat a large saucepan over medium-high heat; drizzle in oil. Saute garlic and ginger for 15 seconds, until fragrant. Stir in onion, celery, carrot, fennel and tomato; continue cooking for about 5 minutes, until vegetables just begin to soften and color. Add curry powder, saute briefly; add flour, stirring to combine. Slowly add stock and Riesling, stirring quickly to incorporate the flour mixture. Bring to a boil; add the squash and pickled lime. Reduce heat to simmer, stirring occasionally; cook until vegetables are soft.
Puree in blender & strain through a mesh strainer. Transfer soup to a clean pot and return to the heat. Bring to near boil and season with salt, pepper, cayenne pepper and lime. Serve with chopped cilantro to garnish.