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Butternut Squash Soup

Butternut Squash Velouté with Horchata Foam

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Created by our culinary team this warming and delicious dish is perfect for those cold winter nights, all you need is a glass of Chardonnay!

Ingredients

Serves 4 to 6

Butternut Squash Velouté

2 tablespoons olive oil
1 yellow onion, medium dice
2 cloves, garlic minced
3 pounds butternut squash, large dice
2 dried ancho chiles, stem and seeds removed
4 ounces coconut milk
1 bay leaf
2 quarts chicken stock
Juice from one lemon
Pinch cayenne
Salt to taste

Horchata Foam

¾ cup uncooked long-grain white rice
1 cinnamon stick
2 cups hot water
1 cup coconut milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Method

Butternut Squash Velouté

  • In a medium stock pot over medium heat add oil and sauté onion until tender and translucent, about 5 minutes.
  • Add garlic and stir until fragrant, about 1 minute.
  • Add squash, chiles, coconut milk, bay leaf and chicken stock. Turn heat to high and bring to a boil, reduce heat and simmer for 20 to 30 minutes or until squash is tender.
  • Using a blender purée your soup until smooth, next pass through a fine mesh chinois.
  • Adjust seasonings with lemon juice, salt and cayenne to your desired taste.

Horchata Foam

  • In a blender, add uncooked long-grain white rice, 1 cup of hot water, and cinnamon stick. Blend until the rice and cinnamon stick are roughly ground. Add the remaining water and blend again.
  • Pour the rice mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard and solids.
  • Stir in the coconut milk, cinnamon, and vanilla extract.
  • When you are ready to dish, blend and skim off foam from top.

Pairing Suggestion

A cozy and flavorful match, smooth butternut squash meets a sprinkle of horchata foam paired with Davis Estates Chardonnay!

Other recipes from this flight

MAKE RESERVATION
Butternut Squash Soup

Courtesy of the Davis Estates Culinary Team

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