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Butternut squash soup

Our family is a big fan of simple, soul satisfying winter soups and the Butternut Squash Soup is one of everyone's favorite. Since we still have the squash in the garden I have made this several times this fall and served it with our Whitney's Vineyard Chardonnay. It is really an outstanding pairing. If you want to use it as a main course just add sautéed shiitake mushrooms before serving.

  • 3 T unsalted butter
  • 1 large onion, chopped
  • 1 small/medium Butternut squash
  • ( I used a vegetable peeler and after cutting the squash length vise into quarters, peel the tough skin and remove the seeds and cut into 2" pieces)
  • 6 cups of chicken stock
  • 1 T ground ginger
  • 1/2 tsp ground clove
  • cayenne to taste
  • 1 T honey
  • 1 cup cream
  • S&P to taste
  • creme fraiche for topping

Melt butter and sauté onions. In a separate pan add chicken broth and cubes of Butternut squash simmer until squash is soft. Add ginger, clove, cayenne and honey. Let mixture cool before blending in a blender. Transfer back to soup pot and whisk in cream. Top with cream fresh. Open a bottle of Whitney's Vineyard Chardonnay and enjoy!