|Soup Course : Butternut Squash and Apple Soup
Wine Suggestion : California Sauvignon Blanc, White Bordeaux
When planning a formal dinner take some time with your menu. Each dish should be well-balanced and the meal should flow. Contrast your courses by following a rich dish with a simple one and a bland dish with something spicy. At a traditional formal dinner the second course is the soup course. Consommés and bisques are especially popular. The mild curry flavor of this butternut squash and apple soup will fit nicely between my appetizer and the fish course.
|2 tablespoons unsalted butter
2 tablespoons olive oil
3 large yellow onions chopped (4 cups)
2 tablespoons mild curry powder
2 large butternut squash
4 sweet apples, such as McIntosh
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups good apple juice or cider
1. Warm the butter and olive oil in a large stock pot over low heat. Add the onions and curry powder and cook, uncovered, for 15 - 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.