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Mediterranean Vineyards

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Butternut Squash Soup

Butternut Squash Soup
Recipe Date:
November 17, 2019
Serving Size:
Cook Time:
Imperial (US)
Nothing says fall like a nice warm bowl of soup. This butternut squash soup recipe will make your house smell amazing and your taste buds dance. It is a perfect starter for any holiday meal, delicious served with fresh warm bread, and can also be served as a main dish.
  • 7 lbs butternut squash
  • 1/2 lb butter
  • 2 tbsps ground cinnamon
  • 1 tsp ground nutmeg
  • 1 1/2 tbsps ground cloves
  • 1 yellow onion, diced
  • 1 cup celery, diced
  • 2 carrots, grated
  • 2 cups chicken broth (I recommend Better than Bouillon)
  • 2 cups heavy cream
  • 1/4 cup Myka Cellars 2016 Santa Lucia Highland Chardonnay
  • ground cayenne, pinch
  • salt and pepper to taste

Heat oven to 350 F. Cut squash in half lengthwise, remove seeds, and place on a baking sheet, cut side up. In a small bowl, mix cinnamon, allspice, nutmeg and cloves. Sprinkle the spice mix over the top of the squash. Melt ¼ cup of butter and drizzle over the squash, cover with foil and cook for 1 ½ to 2 hours, or until tender.

In a large soup pot, melt ¼ cup of butter, add onions, celery and carrots. Sauté until onions are translucent. With a large spoon scrape the squash out of its skin and add to the pot. Add chicken broth and cream, let simmer for 15 minutes. With an immersion blender (you can use a standard blender if you do not have one), blend until creamy and smooth. Add the Chardonnay, cayenne, salt and pepper. Cook, stirring constantly, until heated thoroughly.

Serve with a glass of Myka Cellars 2016 Santa Lucia Highlands Chardonnay.