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<p>The <a href="https://www.rednewt.com/2020/09/14/2013-gewurztraminer-sawmill-creek-vineyard/">2013 Red Newt Gewurztraminer - Sawmill Creek</a> 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)</p>
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<h3 id="h-here-is-the-classic-red-newt-bistro-recipe-for-this-delicious-and-satisfying-soup">Here is the classic Red Newt Bistro recipe for this delicious and satisfying soup:</h3>
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<h4>Butternut Squash Soup (makes ~24 cup)</h4>
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<h5 id="h-ingredients">Ingredients:</h5>
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<p>Butternut squash, roasted 5 lbs<br>Onion, yellow 2 lbs<br>Garlic Peeled 2 oz<br>Butter, unsalted 8 oz<br>Cider, red jacket 1 qt<br>Paprika 1/2 Tbsp<br>Mustard yellow ground 1/2 Tbsp<br>Rosemary, dried 1/2 Tbsp<br>Sage, dried 1 Tbsp<br>Water 2 qt<br>Salt Kosher 1 Tbsp<br>Heavy Cream 8 oz</p>
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<h5>Method:</h5>
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<h6 id="h-roast-the-squash"><strong><em>Roast the Squash:</em></strong></h6>
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<p><br>Split fresh squash lengthwise and scoop insides with ice cream scoop (Start with 8-9 pounds fresh squash).<br>Place split, scooped squash face down on a parchment lined sheet pan and roast at 375 for about 45 minutes (until tender).<br>Remove from oven and cover the entire pan with plastic wrap and let set until cool enough to handle (This helps soften the skin!).<br>Remove skin/scoop insides.</p>
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<h6>Make the Soup:</h6>
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<p>Saute onions and whole garlic cloves in butter until soft.<br>Add roasted butternut squash.<br>Add apple cider, herbs, mustard, paprika and water.<br>Heat to almost boiling (200F) and blend with an immersion blender (or transfer to a countertop blender) until smooth.<br>Adjust thickness if needed with water or apple cider (to taste).<br>Add cream and salt<br>(Feel free to adjust the ratio of water, cider, and cream to your taste!)</p>
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