Wine Pairing: Tapped Apple's Ginger Apple Wine with Ginger Roasted Butternut Squash Apple Soup

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

Servings: 6

Ingredients

• 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

Instructions

1. 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.

2. 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.

3. 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.

4. Serve soup hot with grated fresh Parmesan and additional minced sage if desired. Enjoy!