Smoked Kuri Squash Soup

with CHESTNUT CREAM

Paired with 2015 Mineral Springs Blanc de Blancs

Soup: Yield 4 quarts

2 medium Kuri Squash (about 3# each) or 2 large Butternut squash

1⁄2 Cup maple syrup
4 Ounces butter, unsalted
2 Onions, large sliced
1 Head garlic, chopped
2 Cups dry white wine
1/2 Cup marsala wine
1⁄2 Bunch thyme and 5 bay leaves, tied with twine
3-4 Quarts chicken or vegetable stock
Salt and black pepper to taste
Minced thyme to garnish

Chestnut Cream:
8 Ounces chestnuts
2 Cups milk
2 Cups cream
1 Tablespoon salt
Peel of one orange

Set smoker to 300 degrees. Cut open squash and scoop out the seeds. Brush the squash (inside only) with maple syrup, and season with salt and pepper. Place squash in the smoker for about two hours (maybe a bit more) until bubbling and very tender. While the squash is cooking, prepare the rest of the soup. In a large Dutch oven, heat up the butter. Add garlic and onion and cook, stirring frequently, until golden brown and caramelized. Be patient with this process. As the onions begin to brown, you will need to scrape the fond (brown stuff that sticks to the bottom of the pan) continuously, incorporating it back into the mixture.

Once the onions and garlic are evenly browned, deglaze with both wines, stirring to scrape the bottom of the pan. Reduce the liquid. Add in thyme bundle and cook another 3 minutes. Season generously with salt. Once the squash has come off the smoker add that to the pot, including the rind (peel), and use a wooden spoon to break it apart (note: only use the rind if you are using a Kuri squash; if you are using a butternut, scoop the flesh out and only use that part). Add enough stock to cover and simmer gently for about 20 minutes. In a Vitamix or high speed blender, blend the soup in batches until smooth and return to a clean pot. Taste for salt and set aside.

For the chestnut cream, heat your oven or smoker to 425 degrees. Score the chestnuts on the round side. (Use a paring knife to make a deep “X” in the skin). Be sure you are going deep enough, or your chestnuts could pop open during the cooking process from pressure building while they cook. Roast chestnuts for 15-20 minutes until the skin has peeled back revealing the sweet meat. Once they are cool, peel them and place them in a saucepan.

Add the milk, cream, salt and orange peel and simmer for about 45 minutes. Remove the orange peel and transfer the milk and chestnuts to a blender. Blend on high until creamy; add more cream to thin if needed. Chestnuts can be very thick and you’re looking for something the texture of an easy to spread peanut butter.

TO SERVE:
Ladle 8 ounces of warm soup into a shallow bowl. Garnish with a dollop of chestnut cream and a sprinkle of minced thyme.