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Joanna James Butternut Squash Soup

JOANNA JAMES’S BUTTERNUT SQUASH SOUP

Joanna James
Pairs beautifully with Dough North Coast Chardonnay or Dough Willamette Valley Chardonnay.
Servings 6

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.
Wine Category Chardonnay