This elegant soup, currently a part of their seasonal menu for the Food & Wine Pairing, hails from Three Sticks Wines & Chef Brooke Garlieb. It's everything we love about fall and winter recipes--seasonal squash with its sweet and savory flavors, rich texture, and soul-warming satisfaction. Serve it on its own for a lighter meal or as a starter for a holiday feast. We love it was part of a wellness plan for January when the cravings of holiday decadence set in...but you won't sacrifice any of the deliciousness. We recommend serving it alongside Three Sticks' succulent chardonnays. Serves 4-6 people.

Ingredients

  • 2 small honeynut squash
  • 3 cans coconut milk
  • 1 kaffir lime leaf
  • 1 Tbsp extra virgin olive oil
  • Salt to taste
  • Garnish of choice

Instructions

  1. Preheat the oven to 400 degrees. Cut honey nut squash in half and remove the seeds. Rub with olive oil and salt and place face down on a sheet tray. Roast at 400 degrees for 25-30 minutes or until the squash is tender to the touch.
  2. Place two cans of coconut milk into a sauce pot
  3. After the squash has cooled, scoop it out of the skin and into the coconut milk mixture. Add one kaffir lime leaf
  4. Heat up the coconut milk and squash mixture and let simmer for 30 minutes
  5. Remove the kaffir lime leaf and place the mixture into a Vitamix or blender. Blend on high for 20-30 seconds or until the soup is completely smooth and has turned a bright yellow color. Add a squeeze of the kaffir lime and salt to taste. The soup consistency can be adjusted by adding water.
  6. Garnish with your favorite seasonal ingredient. Three Sticks recommends pomegranate, chives, or candied pepitas.