Namaqua White Wine Butternut Soup
Cook time: 30 mins
Difficulty: easy
4 servings
Ingredients:
2 tablespoons of butter, olive oil or butter substitute
Freshly ground pepper
⅓ cup Namaqua Sauvignon Blanc
4 cups chopped butternut
4 garlic cloves, pressed or minced
½ red onion
2 cups of low sodium vegetable broth
2 tablespoons of fresh thyme
2 tablespoons of chopped flat leaf parsley
Drizzle of extra virgin olive oil
Directions:
- Butter or olive oil in a large pot or Dutch oven over medium heat
- Add onion and sprinkle with pepper and sauté over medium heat for 5-10 minutes until soft
- Add white wine, raise heat to high and cook until the wine is almost evaporated
- Before the onions start to burn, add the vegetable broth, butternut, garlic and thyme to the pot and bring to a boil
- Turn the heat down and simmer the soup for 10-15 minutes, until the butternut is soft but not dissolving
- Puree the mixture in a blender until smooth (Be careful to not burn yourself with the hot mixture!)
- Return to the pot. Taste and season if needed
- Serve hot, topped with a sprinkle of parsley and a drizzle of the extra virgin olive oil
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