Chef Casey Douglas
Apollo Grill, www.apollo-grill.com, Easthampton, MA
- 1 butternut squash cut in half lengthwise
- 1 cup water
- 1 medium onion, julienne
- 1 cup heavy cream
- ½ Tbsp cinnamon
- ½ Tbsp nutmeg
- Salt and pepper to taste
- Crumbled bleu cheese
- Pear, thinly sliced
Roast squash on a buttered, seasoned sheet tray (tray filled with inch of water) in a 400 F oven for 45-60 minutes until dark golden brown.
Meanwhile, saute onion with 1Tbs butter over medium heat in a large heavy bottomed pot until golden brown.
Add heavy cream, cinnamon and nutmeg.
When squash is done and slightly cooled, peel and discard skin.
Add squash and pan drippings to cream mix.
Simmer for 15 minutes on low.
Check for seasoning then puree, adding water to desired consistency.
Ladle into shallow soup bowl.
Garnish with 1Tbs bleu cheese and 5 slices of pear.
Recommended wine/beer for Butternut Squash Soup with Pears and Bleu Cheese:
Kerpen 2005 Wehlener Sonnenuhr Riesling Spätlese* [Mosel, Germany]
Apollo Grill’s Soup course includes roasted butternut squash, cinnamon, nutmeg, heavy cream, ripe pear and blue cheese. All of these ingredients lend an impression of richness and sweetness to the dish. Kerpen’s 2005 Riesling Spätlese* will have little difficulty standing up to those ingredients. It too is a fruit salad of flavors held together by a laser-like blast of acidity. It is worth being reminded that Riesling is a high acid grape that is frequently balanced by correspondingly elevated levels of residual sugar. The Kerpen, the squash soup, the pear and the bleu cheese are a symphony of flavors, whose final note is as clear as the fading horns in Dvorak’s New World!