Autumn Food and Wine Pairing

On those chilly Autumn evenings, it is so comforting to enjoy a beautiful food and wine pairing to warm the soul. Autumn cooking is rich in various types of squash, slow cooked meats, and can include lovely baking spices such as cinnamon, nutmeg and cloves.

Try this lovely food and wine pairing for an easy week day dinner, or as a starter dish while entertaining on the weekend.

Cinnamon Scented Butternut Squash Soup

paired with Niagara College 2008 Pinot Noir

Ingredients:

2 tablespoons olive oil

1 butternut squash peeled, seeded and cut into 1 inch cubes

5 apples peeled, cored and cut into 1 inch cubes

1 tablespoon maple syrup

1 large white onion, diced

2 cloves of garlic, diced

1 teaspoon freshly grated ginger

1 table spoon butter

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 cups chicken broth

1 cup whole milk

Directions:

1. In a large pot heat olive oil over medium heat.

2. Add butternut squash, then apples, then onion. Saute, and cook until evidence of caramelization, about 8 minutes.

3. Turn the heat to low and add butter, garlic, ginger and maple syrup.

4. Simmer for another 10 minutes until the vegetables are nicely caramelized.

5. Add cinnamon, nutmeg and cloves and stir until you smell their fragrance. About 1 minute.

6. Add chicken broth and cook over medium heat and bring mixture to a light boil, then reduce the heat to low. Simmer for another 10 minutes. Ensure that the apples and squash are tender.

7. Allow liquid to cool for about 10 minutes.

8. Add mixture to a blender. Make sure to have a vent at the top of the blender by popping out the center of the lid. To avoid splatter while running the blender, cover the hole with a dish towel. Puree the mixture until smooth and until it has reached a nice consistency. About 2 minutes. You may have to do this in a couple of batches.

9. Return mixture to pot, and add whole milk until it has reached your desired consistency. Season with salt and pepper to taste.

10. Heat mixture through and serve.

11. Enjoy this soup with Niagara College's 2008 Pinot Noir