Regional Side Dishes For Your Holiday Table - Part 7 - Rocky Mountains
Greetings VinoVossers!
One aspect of wine that makes it so enjoyable to explore is the sheer variety that it offers. In a similar way, one of the best things about the holiday season dinner table is the cornucopia of food on offer. In fact, for some the side dishes are a bigger draw than the traditional turkey or ham. To ensure that you and your loved ones get maximum enjoyment out of this holiday season, Team VinoVoss has put together a collection of side dish classics from across the USA so you can find something new to add to your side dish rotation this year. This is our seventh installment but you can find links to all of them below.
New England: New England Cornbread Stuffing
Mid-East: Mid-East Sweet Potato Casserole With Marshmallows
Great Lakes: Great Lakes Green Bean Casserole
Plains: Plains Wild Rice Pilaf
South-East: Southeast Collard Greens
South-West: Chilli Cheese Dinner Rolls
Rocky Mountains: Rocky Mountain Butternut Squash Soup
Pacific West: Pacific West Roasted Brussels Sprouts With Balsamic Glaze
The ability of some squashes to grow in the colder months has seen the Rocky Mountain region become the hub of squash growing in the US. Butternut Squash, just one of the many winter squashes, was cultivated by Native Americans long before the arrival of the settlers. Making a hearty soup is the perfect way of reflecting Native American culture, regionality and the season. A mug of leftover soup is also enjoyable when watching football over the festive season.
Acknowledge the traditions of both Native Americans and the Rockies this holiday season with this recipe.
Butternut Squash Soup Recipe
Servings: 6Calories: 220 per serving
Ingredients:
- Butternut squash (peeled, seeded, and cubed): 2 lbs (900g)
- Olive oil: 2 tablespoons (30ml)
- Onion (chopped): 1 large (about 150g)
- Garlic (minced): 2 cloves
- Carrots (chopped): 2 medium (about 150g)
- Vegetable or chicken broth: 4 cups (960ml)
- Coconut milk (or heavy cream): 1 cup (240ml)
- Ground nutmeg: ¼ teaspoon (1g)
- Ground cinnamon: ¼ teaspoon (1g)
- Fresh thyme (chopped): 1 teaspoon (5g)
- Salt: 1 teaspoon (5g)
- Black pepper: ½ teaspoon (2.5g)
Instructions:
Step 1: Roast the butternut squash:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
Step 2: Sauté the vegetables:
- In a large pot, heat the remaining olive oil over medium heat. Add the onions, garlic, and carrots. Cook for about 8-10 minutes until softened.
Step 3: Simmer the soup:
- Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
Step 4: Blend the soup:
- Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth and creamy.
Step 5: Finish with coconut milk and spices:
- Stir in the coconut milk, nutmeg, cinnamon, and fresh thyme. Season with additional salt and pepper to taste. Simmer for another 5 minutes to let the flavors blend.
Final Step: Serve:
- Ladle the soup into bowls and garnish with extra thyme or a drizzle of olive oil if desired. Serve warm.
Being a chef is thirsty work and if you like the idea of experimenting with a little food and wine pairing as you labor away in the kitchen consider trying a small mug of this butternut squash soup with a glass of Viognier. The rich body and oily texture of Viognier will match the creamy mouthfeel of the soup while its gentle aromatic lift will match the enriching notes of thyme and cumin.
Enjoy!
Matthew Cocks
