The best recipes are versatile in terms of the type of wine you can serve with them.
This recipe – Curried Butternut Squash Soup – tastes great with everything from Riesling to Cabernet Sauvignon. How’s that for versatility?
Here are the ingredients you’ll need: one-and-a-half pounds of butternut squash; one tablespoon of margarine; two teaspoons of curry powder; one teaspoon of ground cumin; one-and-a-half cups of Granny Smith apples, peeled and coarsely chopped; one cup of finely chopped onion; one large garlic clove, minced; three tablespoons of all-purpose flour; three tablespoons of tomato paste; eight ounces of plain low-fat yogurt; two cans of low-sodium chicken broth; three-quarters teaspoon of salt; one-quarter teaspoon of ground nutmeg; five thin slices of peeled ginger root; and two tablespoons of dry Sherry.
Cut the squash in half lengthwise, and discard the seeds and membranes. Place the cut sides down in a shallow baking dish, add water to a depth of one-quarter inch, and bake at 400 degrees for 45 minutes or until tender, and then let cool.
Spoon two cups of squash into a food processor bowl, process for 30 seconds, and set aside.
Melt the margarine in a large saucepan over medium heat. Add the curry and cumin, and saute for 30 seconds. Add the apple, onion and garlic, and saute for about five minutes.
Next, add the flour and tomato paste, stirring until blended. Add the squash puree and yogurt, and stir well. Then gradually add the broth, salt, nutmeg and ginger root, and bring to a boil while stirring constantly.
Remove the soup from the heat, stir in the Sherry and discard the ginger root.
Then pop a cork and enjoy!