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Butternut Squash Soup

Butternut Squash Soup is a comforting and velvety soup that highlights the natural sweetness and creamy texture of roasted butternut squash. It’s a perfect fall and winter dish, often enhanced with warm spices like cinnamon and nutmeg to create a delightful balance of flavors.

Here’s a recipe for Butternut Squash Soup:

Ingredients:

  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into chunks
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Optional garnish: Fresh herbs (such as parsley or thyme), croutons, or a drizzle of cream

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the butternut squash chunks on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven for about 30-35 minutes, or until the squash is fork-tender and caramelized.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
  3. Add the roasted butternut squash to the pot, along with the vegetable or chicken broth, ground cinnamon, and ground nutmeg. Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
  5. Using an immersion blender or working in batches with a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to vent the lid slightly to allow steam to escape.
  6. Return the soup to the pot and season with salt and pepper to taste. Heat it through over low heat, stirring occasionally.
  7. Ladle the Butternut Squash Soup into bowls. Garnish with fresh herbs, croutons, or a drizzle of cream if desired.

Serve the Butternut Squash Soup hot, and savor its velvety texture and deliciously comforting flavors. It pairs well with crusty bread or a side salad for a satisfying meal.

Wine Pairing

  1. Chardonnay: A buttery and full-bodied Chardonnay pairs well with the creamy and rich texture of Butternut Squash Soup. Look for a Chardonnay with moderate acidity and notes of tropical fruits and vanilla.
  2. Viognier: This aromatic white wine with its floral and fruity flavors can complement the sweetness of the butternut squash. It has a medium to full body, often with notes of stone fruits and honeysuckle.
  3. Pinot Gris: This white wine offers a crisp and refreshing character with delicate flavors of apple, pear, and citrus. It balances well with the velvety texture and subtle flavors of the soup.
  4. Gewürztraminer: If you want to add a touch of spice to the pairing, Gewürztraminer is an excellent choice. It has an aromatic profile with notes of lychee, rose petals, and spices, which can complement the flavors of the soup beautifully.
  5. Beaujolais Nouveau: For those who prefer a red wine pairing, a light-bodied and fruity Beaujolais Nouveau can be a surprising match. Its bright and juicy character, with flavors of red berries, can provide a contrasting element to the soup.