Ahhh, autumn is upon us. The leaves are starting to change, the cravings for hot apple cider have started, pumpkins and mums are everywhere and the crisp cool nights reunite you with the snugly sweaters you have missed for the past six months. By now you are sick of shorts, sundresses and sandals and are begging for a wardrobe change. What are you going to wear transitioning into fall?

The late summer early fall marshals in fickle weather, returning school busses, plenty of football and the king of all seasonal harvests. It is a time when transformation and change are in the air, which is both exciting and curious for the culinary inclined. Late summer crops of corn, berries and tomatoes yield to apples, mushrooms and winter squashes. With all this change in the air, it seems fitting to make this month's Vine & Dish rendezvous to Chrysalis Vineyards in Middleburg. The winery, aptly named for the transformation or intermediary state of a butterfly, is mostly known for its wine made with the native Virginian Norton grape. Chrysalis has also won awards for its Viognier in national wine competitions. Adding to the line up of food friendly enjoyable, wines of Chrysalis is the 2011 Albariño, a terrifically crisp, ultra-premium grape that originated in Spain's northeastern coast.

Very much like a Sauvignon Blanc, Albariño's are terrific wines to drink in weather such as fall when it can be frosty at daybreak and unashamedly sizzling by late afternoon. While this 2011 Albariño makes a terrific seafood wine, it unexpectedly pairs remarkably well with squash. Squash in general ranges in flavor from sweet to nutty and earthy. These flavor profiles pair nicely with the crispness of the Albariño. The 2011 has a bright, crisp minerality with notes of pineapple, making a striking contrast to the down-to-earth natural rich sweetness of winter squash. Tropical fruits and bursts of pineapple brighten your taste buds, while the acidity of the wine carries the rich flavor of the soup through the palate.

There are over one hundred varieties of squash, technically a fruit because of it's interior seeds. Eight of the most common varieties are Acorn, Calabaza, Delicata, Hubbard, Kabocha, Pumpkin, Spaghetti and Butternut.

This recipe calls for Butternut however Pumpkin and Kabocha could easily be substituted. I've not personally tried other varieties for this soup recipe but it may be fun to experiment with Acorn and Delicata, using more apples to maintain the sweetness. Butternut is the most nutritious as its high in beta carotene, antioxidants, and fiber. Its bright deep orange color makes is aesthetically pleasing in cooking.

Here is a recipe that celebrates butternut squash and should be included in your fall repertoire every year. Pair with the 2011 Albariño from Chrysalis and you will deliver a delicious wine that does a great job at highlighting earthy flavors, bright tropical notes and creamy nuttiness.

Salute

Butternut Squash Soup with Crushed Amaretti

Serves 8

For the Squash

3/8 cup canola oil
2 butternut squash (1 small, 1 medium—enough to yield 5 cups chopped)
1 medium yellow onion, chopped
4 garlic cloves, sliced
1 tablespoonful curry powder
4 cups vegetable stock, preferably homemade
2 cups heavy cream (or substitute low fat milk for one of cups of cream for lighter soup)
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 small Granny Smith apples, peeled, cored, and diced
1 tablespoonful unsalted butter
1/4 cup crushed almond cookies, such as Amaretti di Saronno
1/4 cup toasted & spiced pumpkin seeds (recipe follows)
¼ tsp salt
¼ tsp pumpkin pie seasoning

Prep the squash

Peel the squash. Cut them in half and scoop out the seeds. (Reserve the seeds and rinse them under cold water – set aside). Neatly dice enough of the squash flesh to equal 1 cup and set it aside for the garnish. Coarsely chop the rest—you should have about 4 cups.

Cook the soup

Heat the oil in medium-size heavy saucepan over medium heat. Add the 4 cups chopped squash, onions, and garlic and cook for 5 minutes, stirring frequently. Stir in the curry powder and then add the vegetable stock; bring the stock to a boil, then lower the heat and simmer gently, stirring occasionally until the squash can be easily pierced by a fork—for 20 minutes. Stir in the cream, salt, and pepper; cook for 15 minutes more.

Puree the soup

Working in batches, transfer the soup to the container of a blender or food processor fitted with a blade, and process until the mixture is smooth. Pour each batch through a fine mesh strainer into a clean saucepan; cover and keep warm over low heat.

Serve the soup

Melt the butter in an 8-inch nonstick sauté pan over medium heat, coating evenly. Stir in the apples and blanched squash; cook, stirring occasionally, until soft—about 5 minutes. Ladle the soup into individual bowls, spoon on some of the sautéed garnish, sprinkle with spiced pumpkin seeds and Ameretti cookies.

For the seeds

Pre-heat oven to 275. Take reserved washed seeds and spread them onto a cookie sheet. Lightly drizzle olive oil on seeds, sprinkle with pumpkin pie seasoning and salt. Depending on seed yield adjust seasoning to taste. Bake for about 20 min., stirring half way through.