Ledson Winery & Vineyards

Butternut Squash Soup with Curry Oil & Candied Pine Nuts
paired with our Lake County Petite Sirah

Ingredients
2 leeks, steamed & sliced
2 stalks celery, sliced
4 lbs. butternut squash, peeled, seeded & diced
1 quart cream
1 cup butter

Curry Oil:
2 tbsp. curry powder
½ cup grapeseed oil

Pine Nuts:
1 cup sugar
1 cup water
½ cup pine nuts

Directions
Saute leek and celery in butter. Toss butternut squash in olive oil and salt and pepper. Roast in 350 degree oven until golden. Add roasted squash to onion and celery mixture. Cover with cream and bring to simmer. Simmer for 5 minutes and then let mixture cool slightly. Puree mixture and season with salt and pepper.

Steep curry power in oil for ½ hour. Strain through coffee filter and cool.

Bring sugar and water to a boil. Add pine nuts and blanch. Toast in 300 degree oven until golden brown.

Serve soup in 8 oz. cups drizzled with curry oil and garnish with pine nuts. Enjoy!