- Preheat oven to 350 degrees. Place sliced baguette on a baking sheet, drizzle with olive oil, salt and pepper. Cook for 7-9 minutes. In a medium saucepan, pour in the soup and bring to a slow boil.
- Once soup is heated divide the soup with a ladle into two bowls. To garnish pick parsley leaves and place on top of the soup. Serve with toasted baguette. Enjoy!
Butternut Squash, Idaho Potato, Onion, Swiss Chard, Vegetable Stock (Onion, Carrot, Parsley, Celery, Peppercorn, Bay Leaf), Farro, Salt, Pepper, Olive Oil
How We Got Here:
The soup begins by creating a vegetable stock. We roast onions, carrots, and celery in the oven. Then, we combine with cold water. To this we add peppercorns, bay leaves, and fresh herbs .Next we sweat the onions until translucent. Next we add the potato and the squash. Once they begin to color, we fold in the sliced swiss chard. Once the chard begins to wilt, we add the vegetable stock. Next, we add the farro and begin to let the soup thicken. We slowly simmer this soup for an hour adjusting seasoning throughout. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Winderlea Chardonnay Willamette Valley, 2015 (Total Wine $39.99)
As Autumn sweeps in with all its glory, our minds shift to warm soups simmering on the stove. Chef has prepared a classic in this butternut squash soup and he’s taken most of the work out of the reparation. This version features farro, a blend of wheat grains, and Swiss Chard, which can have a hint of a sweet, yet slightly bitter, flavor along with an earthy vegetal flavor. All of this is the understudy to the star of the show which is the squash which has the nutty, earthy delicious flavor reminiscent of sweet potatoes. So where to go with a wine pairing? We hear earthy, nutty, sweet potato and we think Oregon Chardonnay. We don’t want a butter-bomb here as they would pair better with soups that have a heavy cream or sweeter style. The vegetable stock base in this dish and the minimal sweetness and a touch of earthy flavors takes us to the Oregon Williamette Valley.
Burgundy, France and the Willamette Valley in Oregon are halfway around the world from each other but share latitude and climate which may explain why they both make Chardonnays that are shockingly good, with classic brightness, complexity and structure. The cooler climate of Oregon gives the wines a much lighter body with leaner fruit and more mineral notes, with higher acid, and that all plays perfectly with the Chefs soup. California has started to catch up to the Oregon style of chardonnay, leaving the heavy oak, butter and butterscotch flavors behind as they go more lean in their stylistic efforts. But Oregon Chard’s are worth the time to explore and enjoy.
We recommend the Winderlea Chardonnay Willamette Valley, 2015, which showcases some citrus notes and a gentle hint of oak and an almond and hazelnut flavor which works perfectly with the nutty squash flavors. Their grapes grow about 60 miles inland from the Pacific coast between two protective mountain ranges which provides cover from coastal winds and rain and keeps temperatures moderate.