Updated: Oct 21
This wine and soup pairing is the ultimate combination of our favorite fall flavors. Smooth and creamy ginger-roasted butternut squash apple soup pairs perfectly with Tapped Apple's Ginger Apple Wine on a cold, fall evenings. Stop by our tasting room in Westerly to bring home a bottle of our Ginger Apple Wine for dinner tonight!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
1 medium butternut squash, peeled, seeded, and cut into 2-inch cubes
2 medium apples, peeled cored, and cut into quarters
1 small onion, finely diced
2 tablespoons olive oil
2 tablespoons minced fresh sage
3 cups chicken stock, warmed
3 tablespoons chopped candied ginger
1/2 teaspoon ground nutmeg
3/4 cup half and half cream
Salt and pepper to taste
Grated fresh parmesan cheese and additional minced sage for garnishing
Preheat oven to 400F. Lay butternut squash, apples, and onion in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with fresh minced sage. Roast butternut squash and apples at 400F 25-30 minutes or until apples and squash are very tender.
Place apples and squash in a high speed blender. Pour warmed chicken stock over top and add ginger and nutmeg. Blend on high speed until completely smooth.
Transfer soup to a medium saucepot and bring to a simmer over medium-high heat. Reduce heat to medium-low and add half and half cream and salt and pepper to taste. Cover soup and let simmer 15-20 minutes to allow the flavors to meld.
Serve soup hot with grated fresh Parmesan and additional minced sage if desired. Enjoy!