Curried Butternut Squash & Crab Soup • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Heat grapeseed oil up until hot, add mirepoix plus fennel, and cook until soft and translucent
• Add garlic, apple, and curry powder and cook until powder creates fond on the pan
• Deglaze with white wine, scraping up the pan, add stock and coconut milk, and bring to a simmer
• Let simmer for 10 minutes, and add squash; return to simmer and simmer for 10 minutes
• Remove from heat and stir in lime juice and salt
• Blend in Vitamix blender and strain through fine mesh/soup strainer