Photo by: Arash Moallemi

Serves 4

Recipe by: Susur Lee

INGREDIENTS

• 3 cups butternut squash
• 3 cups vegetable stock
• ½ cup white wine (Riesling)
• 1 shallot, diced
• 1 piece grated fresh ginger (about same size as shallot)
• pinch of salt
• pinch of nutmeg

For the garnish

• 5 tbsp diced cucumber, with skin on
• 1 tsp Japanese tekka seasoning (¼ tsp/bowl)
• 4 tsp buckwheat honey
• julienned fresh ginger (3 to 4 sticks/bowl)

INSTRUCTIONS

1. Combine and simmer the squash, stock, wine, shallot, ginger, salt and nutmeg for 25 minutes.
2. Purée in a blender.
3. Divide purée into four bowls, then top each soup with garnish.
4. Serve warm.

Jacob’s Creek wine pairing: Riesling