The 2013 Red Newt Gewurztraminer – Sawmill Creek Vineyard offers a firm, rich palate with poignant spikes of baked pear, spice, and star fruit. As the weather starts to get cooler, there is no better way to enjoy this wine than with a piping hot bowl of Roasted Butternut Squash Soup! (IMHO)

Here is the classic Red Newt Bistro recipe for this delicious and satisfying soup:

Butternut Squash Soup (makes ~24 cup)


Butternut squash, roasted 5 lbs
Onion, yellow 2 lbs
Garlic Peeled 2 oz
Butter, unsalted 8 oz
Cider, red jacket 1 qt
Paprika 1/2 Tbsp
Mustard yellow ground 1/2 Tbsp
Rosemary, dried 1/2 Tbsp
Sage, dried 1 Tbsp
Water 2 qt
Salt Kosher 1 Tbsp
Heavy Cream 8 oz

Roast the Squash:

Split fresh squash lengthwise and scoop insides with ice cream scoop (Start with 8-9 pounds fresh squash).
Place split, scooped squash face down on a parchment lined sheet pan and roast at 375 for about 45 minutes (until tender).
Remove from oven and cover the entire pan with plastic wrap and let set until cool enough to handle (This helps soften the skin!).
Remove skin/scoop insides.

Make the Soup:

Saute onions and whole garlic cloves in butter until soft.
Add roasted butternut squash.
Add apple cider, herbs, mustard, paprika and water.
Heat to almost boiling (200F) and blend with an immersion blender (or transfer to a countertop blender) until smooth.
Adjust thickness if needed with water or apple cider (to taste).
Add cream and salt
(Feel free to adjust the ratio of water, cider, and cream to your taste!)

Bottles Ready to be Shipped


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