Wine Pairing -- Butternut Squash and Carrot Soup

Image from Culinary Covers

http://culinarycovers.com/2009/10/roasted-squash-soup-with-maple-glazed-bananas/

It is often said that the wine completes a meal. I'm not sure exactly where I heard this, but I think this rings some air of truth and it got me wondering about how wine would pair with soup. I also noticed a recent article in Cooking Light magazine entitled: Which wines go best with favorite soups and stews? that listed four soups (Clam Chowder, Chicken Soup, Beef and Bean Chili, and Beef Bourguignon) and three wines that would pair well with it. This was enough incentive for me to get this post started, but I wanted to take this concept a step further and create an on-going series about the soups I covered (and will cover) on Seriously Soupy and what wines go with it. I also would like this to include ideas from readers about what soups they have created and the wines they would recommend (email me at seriouslysoupy@gmail.com) for more details.

This installment of the series begins with the Butternut Squash and Carrot Soup I created way back in October-hearty, rich and slightly creamy. Also, in figuring the pairings, I relied on some help from various websites and blogs, since although I do love wine I am no expert in its intricacies, nor I am proficient enough to make the best recommendations. As I read about their recommendations, I discovered a common theme-butternut squash pairs well with wine wine such as a Riseling or a White Burgundy due to their low acidity and mellow flavors that do not take over this delicate soup. Here are some more recommendations to pair with your next batch of butternut squash soup:

Food and Wine Pairing-From Vino 101, this post list several wine and soup options, including butternut squash.
Vino 101 recommends:

A high-toned wine with modest to low acidity such as:

• Torrontes-White from Argentina
  
• Soave -White from Italy
• Tokay Friulano

Or a wine with high-toned fruit aromas, like honey, honeysuckle, chamomile, and white rose petals; all of which complement the starchy low tones of the squash and accent the spice fragrances, without taking over center stage.

• Riesling (Auslese)-White from Germany 

Impossible Wine and Soup Pairings-Dr. Vino asked his readers "What wine would you pair with a Butternut Squash soup. Here are some recommendations:

• White Burgundy, preferably Meursault-wine from California or Australia
• Verdelho-wine from Australia
• Pinot Gris

WinedIn-Butternut Squash Soup-Quite the user-friendly site, WinedIn allows you to select the soup you are making (or food item) and instantly a listing of wines appears. For butternut squash they recommend:

• Gruner Veltliner-wine from Austria
• Viognier-wine from France
• Dry Muscat-wine comes from various regions (California, Oregon, South Africa, France)
• Pinot Noir-wine from France and California
• Chianti-wine from Italy

Pairing Tips for Thanksgiving-Although the article from the SF Gate is about Thanksgiving and what wines to bring, it also covers the butternut in question. They suggest one with a "spicy character."

• Gewurztraminer-wine from France

All About Butternut-I learned some interesting things about butternut squash on this blog, like how it has been enjoyed since 5500BC!, as well as what wine it should be paired with.

• Pinot Grigio-wine from California
• Chenin Blanc -wine from France

What wines would you suggest to pair with a Butternut Squash Soup?
Seriously Soupy Serena

Soup Review—Baked Potato Soup from Cooking Light magazine

Guest Reviewer—Theresa Valentine

 Baked Potato Soup

Back in action after the holiday eating season, and I don't know about you, but I am full, stuffed, and quite frankly done with the gorge. SO, I thought it would be nice to start things off on a lighter note with a soup review recipe from Cooking Light magazine. Reviewed by Theresa Valentine, the recipe is essentially about how to turn a delicious baked potato into even more delicious baked potato soup. Although, not a traditional light soup per-say (there's  bacon and cheese in here), the soup does use reduced fat versions of milk and cheese products, making it a hearty meal and one that can even be modified based on preferences-maybe substituting potatoes for sweet potatoes, reduced fat milk for non-fat, soy or rice milk, or grilled onions and croutons for bacon? It is all up to you, but this is sure a good base to test out a soup of this nature. Check out Theresa's soupy experience below, as well as the recipe from Cooking Light mag.

Seriously Soupy: Did you follow the recipe word-for-word?
Theresa Valentine: I did. Well, except for the onions because in my opinion there's nothing worse than thinking you're biting into a chunk of potato and it's a chunk of onion, yuck!! 

Seriously Soupy: How did you modify this?

TV: I replaced the whole onion with onion and garlic powders, which gives it a nice flavor. I also usually throw the bacon and all cheese into the soup at the end instead of putting it in each individual bowl...it doesn't look as pretty that way, but it's still tasty :) 

Seriously Soupy: How did it taste?

TV: It is basically tastes like the goodness of a baked potato with all the trimmings! Pretty much a hearty and filling soup that's not super fattening.

Seriously Soupy: Was it difficult to prepare?

TV: It's pretty easy to make except for the whisking of the milk and flour, which I am apparently bad at because when it comes time to clean the pot there is always burnt flour on the bottom.  

Seriously Soupy: How long did it take to prepare?

TV: It doesn't take too long except for the baking of the potatoes which takes an hour, after that it maybe takes about a 1/2 hour to peel the potatoes and put it all together. 

And now on to the recipe!

Baked Potato Soup recipe from Cooking Light magazine.

All the flavors of a loaded baked potato come together in this rich, creamy soup.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

Ingredients:

• 4  baking potatoes (about 2 1/2 pounds)
• 2/3  cup  all-purpose flour
• 6  cups  2% reduced-fat milk
• 1  cup  (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
• 1  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1  cup  reduced-fat sour cream
• 3/4  cup  chopped green onions, divided
• 6  bacon slices, cooked and crumbled

Preparation

Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Well, there you have it-a simple and easy to prep potato soup. I cover these reviews every Monday and I would love to hear about your experiences with professionally developed recipes from chefs. And even better, please include pics of your soupy journey, so that they could be featured in an upcoming soup review article.


Seriously Soupy Serena
seriouslysoupy@gmail.com