With winter fast approaching and the shortest day of the year looming, there’s nothing quite like a cup of soup – and a glass of wine – to take the chill off. Executive Chef Stevie Provencio has been serving his delicious squash and apple soup in the Tasting Room and it has been a big hit. We asked him for his recipe and, lucky for us, he was happy to oblige. You can make it yourself or, if you prefer, head on out to the estate Thursday-Sunday and let us make it for you. (We provide the wine and a crackling fire, too!) Be sure to go online or call ahead for reservations, 541-685-5189.
Roasted Estate Squash and Apple Soup
- 3 T butter
- 1 small yellow onion, diced
- 2-3 cloves of garlic, minced
- 3 Granny Smith apples, cored
- ½ T chopped fresh rosemary (or 1 t dried)
- 1 t finely chopped fresh sage (or ½ t dried)
- 2 small kuri squash (unpeeled but with seeds removed)
- 2 c heavy cream
- 3 c vegetable broth
- 1 c apple cider
- 3 T maple syrup
- 1 T apple cider vinegar
- Salt and pepper to taste
Roast squash and apple together in a covered baking dish with a little olive oil, salt and pepper at 350 degrees for 1 hour or until tender.
Brown the butter in a pot until fragrant. Add onion, garlic and herbs. Sauté for 8 minutes until translucent.
Add in the roasted squash and apples, all of the liquids, and bring to a boil. Turn down the heat and simmer for 20 minutes until very tender.
Blend well in blender in batches until smooth and puréed. Season with salt, maple syrup and cider vinegar.
Serve with your favorite wine and enjoy.
