Apple Butternut Squash Soup

2 tbsp olive oil

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Rudi Wiese 'Mosel River' Riesling

Attributes: Producer: Rudi Wiese Region: Mosel-Saar-Ruwer, Germany Varietal: Riesling Bottle Size: 750 ML Food Matches: Desserts: Cheesecake, Custards, Créme Brulee, Ginger-flavored Fish or Shellfish: Pan-fried Trout, Smoked Salmon Herbs & Spices: Cayenne, Chili Powder, Curry Poultry & Eggs: Foie Gras, Game Birds, Roast Turkey Red Meat: Ham, Pork w/Sauerkraut Sauces: White Wine Sauce Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan Vegetables: Onion Tart Mosel-Saar-Ruwer: (MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced. Riesling: (REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

1 whole Garlic clove, minced

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1 whole Medium onion, chopped

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4 cups good vegetable broth (I make my own salt free)

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2 cups filtered apple cider or apple juice

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2 cups diced acorn or butternut squash, peeled and seeded

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1 whole yukon gold potato, peeled and diced

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1 whole tart apple

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1 pinch nutmeg

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1 pinch ground ginger

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1 pinch salt

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½ cup half-and-half, optional

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½ cup Chopped walnuts, for garnish

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1 teaspoon minced parsley, for garnish

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¼ cup sour cream, for garnish

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1 pinch ground nutmeg

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Preparation

In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Sauté onion and garlic until golden, then add the vegetable broth, apple cider or apple juice, diced squash, potato, and apple. Bring to a boil, reduce heat and simmer, covered, until squash, potato, and apple are tender, about 30 minutes.

Add nutmeg, ginger and salt to taste.

Puree in batches in blender, return to pot and gently reheat. You may add 1/2 cup of either half and half or more broth at this stage, thinning soup to the desired consistency. Serve warm, with any or all of the toppings suggested.

Yield

Makes 6

Cook Time

Prep Time: 20 mins.
Cook Time: 40 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.

Serving Size: 1
Number of Servings: Makes 6

Amount Per Serving:
Calories: 299
Calories from Fat: 252

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Amount per Serving

% Daily Value*

Amount per Serving

% Daily Value*

Total Fat 28g

43%

Carbohydrates 43g

14%

Dietary Fiber 13g

52%

Saturated Fat 16g

80%

Calories 299kcal

14%

Cholesterol 13mg

4%

Protein 16g

26%

Sodium 601mg

25%

Calcium

2%

Iron

26%

Vitamin A

52%

Vitamin C

55%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.