DOUGH WINES FOR
THANKSGIVING
Created in Partnership with the James Beard Foundation
Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.
Dough Council of Ambassadors
Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Fresh ingredients ... dazzling flavors
Dough Wines Ambassador, activist and filmmaker Joanna James created this silky, fresh butternut squash soup recipe to pair with Dough Wines Chardonnay. Perfect for the holidays.
As an activist and filmmaker, when I learned of Dough Wines and the intention behind it full of creating impact and giving back to the community it serves, I was honored to become an ambassador for the wine label.
Dough Wine pairings
The silky, fresh flavors of this butternut squash soup pair beautifully with the rich, fruit-forward character of Dough Chardonnay
JOANNA JAMES’S BUTTERNUT SQUASH SOUP
Ingredients
- 2 medium butternut squash
- 2 tablespoons unsalted butter
- 1 sweet onion thinly chopped
- 1/2 cup Dough Chardonnay
- 1 quart chicken stock
- 1 tied bunch of sage & thyme sprigs
- 2 tablespoons heavy cream
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- To prepare the soup, preheat the oven to 375ºF.
- Halve the squash lengthwise, scoop out the seeds, and arrange cut side down on a lightly buttered baking sheet with a piece of butter in each cavity of squash.
- Bake until very tender, 50 to 60 minutes.
- Cool to room temperature. When cool enough to handle, scrape out the pulp. You should have about 6 cups.
- Heat the olive oil in a large soup pot or kettle over medium heat.
- Add the onions and cook, stirring often, until softened, about 5 minutes then deglaze with Dough Wine.
- Add the squash, sage & thyme bundle and 1 quart of the chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to medium high and simmer, stirring often for about 10 minutes.
- Take out the herb bundle. Working in batches, puree the soup in a food processor or blender until smooth. Thin with additional stock as needed to reach the desired consistency.
- Return to the soup pot, stir in some heavy cream and season with salt and pepper.
- Ready to serve with a glass of Dough Chardonnay.