-Butternut Squash Soup with Cilantro Oil
Suggested Wine Pairing: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir
Serves 6 people
- 1 butternut squash
- 2 Serrano peppers
- 1 sweet onion
- 2 garlic cloves finely chopped
- 2 cans of vegetable stock
- 1 can of chicken stock
- Pinch of sugar
- Salt to taste
- 1 bunch of cilantro
- ½ cup of grapeseed oil
- Crème fraîche as needed (We like to use a brand called El Mexicano - Crema Fresca Casera - Grade A Table Cream)
Peel and cut butternut squash and onion into 1inch squares. In a large pot add the butternut squash, onion, whole garlic, seeded Serrano pepper, stocks and sugar. Bring to a light boil and cook until squash is tender (15-20 minutes). Drain the vegetables and reserve the cooking liquid. In a food processor blend the vegetables adding extra liquid until it is to soup consistency. Add the soup back into pot to keep warm on the stove until time to serve.
For Cilantro Oil
In a blender or food processor blend the bunch of cilantro and oil. Strain oil through a cheese cloth or clean kitchen towel into a squeeze bottle. Serve the soup in a bowl and drizzle the cilantro oil on top!
-For a quick and healthy dip, just omit the extra cooking liquid to create a thicker consistency. Top with toasted pumpkin seeds and serve with veggies or pita chips.
-The cilantro oil will last a good week in the refrigerator so have fun with it. Drizzle on fish or on your favorite salad greens.