Coconut-Butternut Squash Soup

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 6-8


1 teaspoon vegetable oil
3 stalks lemon grass, tough outer leaves removed,
   bottom 5 inches sliced
3 large shallots, chopped
2 inch piece of fresh ginger, peeled and sliced
4 kaffir lime leaves, chopped
8 sprigs fresh cilantro leaves, chopped coarse
3 tablespoons fish sauce, divided
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk, well-shaken, divided
1 tablespoon sugar
3 pounds diced butternut squash
3 tablespoons lime juice
2 teaspoons Thai red curry paste
Roasted peanuts, chopped, for garnish
2 scallions, sliced thin on bias


 Heat oil in large saucepan over medium heat. Add lemon grass, shallots, ginger, kaffir leaves, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.  

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add butternut squash, and cook until just tender, 12-15 minutes. Add lime juice and remove soup from heat. Puree soup in a blender until smooth.  

Combine curry paste and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with roasted chopped peanuts and sliced scallions.


Suggested Pairing: