Zuppa di Zucca Fire-roasted butternut squash soup with SugarBee® apples, fire-roasted Walla Walla sweet onions, and Calabrian chili & honey-infused Ellenos yogurt

Wine Pairing: Tsillan Cellars Riesling Butternut squash can make some wines taste bitter — you need a wine that matches the residual sugar and complements the heat from the chili. Riesling does both perfectly.

Soup

• 1 butternut squash
• 1 Walla Walla sweet onion
• 2 SugarBee® apples
• 1 quart chicken broth
• Salt and pepper to taste

Cut butternut squash in half lengthwise and remove seeds. Peel onion and leave whole. Peel and core apples. Place all on the grill at high heat with the lid closed for 30 minutes. Meanwhile, heat chicken broth to 165°F. Scoop roasted squash from the skin with a large spoon and transfer to a blender. Add charred apples, onion, and chicken broth and purée until smooth. Season with salt and pepper to taste.

Calabrian Chili Yogurt

• 1 cup Ellenos yogurt
• 2 oz local honey
• 2 Calabrian chilies, minced

Fold yogurt, honey, and minced chili together in a small bowl until evenly incorporated. Dollop over soup to serve.