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Butternut Squash Soup

Butternut Squash Soup

Whether you celebrate Thanksgiving with family or do a yearly “Friendsgiving” like I do, you know your guest’s palates are as diverse as the dishes on the table.

Just as important as the turkey, or the “main show,” are the sides we serve before and during the meal. Because there are usually several, you should find a wine that compliments the majority of them. When looking for the perfect match for your sweet potatoes, brussel sprouts and butternut squash soup, consider trying a Savennières from Anjou in Loire.

Chenin Blanc, the grape variety found in Savennières, has a profound nose full of pineapple, pear, honeysuckle and schist. When pairing this wine with a homemade butternut squash soup, you’ll find the zippy acidity of the Savennières cuts through the thick full-bodied soup while not over-powering it putting you and your guests straight into a euphoric state. Trust me…it’s a thing.


Butternut Squash Soup

Make this delicious butternut squash soup a staple on your holiday table.

  • Author: Nicole Dalton
  • Prep Time: 18 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 18 minutes
  • Yield: 4 1x
  • Category: Main, Side, Soup
  • Cuisine: American


  • 1 3 lb butternut squash
  • 4 cups vegetable broth
  • 1 Tbsp extra virgin olive oil
  • 1 medium sized shallot (diced)
  • 3 cloves garlic (minced)
  • ½ tsp maple syrup
  • ½ tsp honey
  • 1 tsp salt
  • 1 Tbsp butter
  • ½ tsp nutmeg
  • Black pepper & salt to taste
  • Thyme to garnish


  1. Preheat oven to 425 degrees
  2. Cut the butternut squash in half making sure to rub the insides down with olive oil and black pepper
  3. Place halves face down onto a parchment paper lined baking tray
  4. Roast for 45 minutes
  5. Meanwhile in your soup pot heat 1 Tbsp of EVOO to a glisten and add diced shallot.
  6. Cook for 3-4 minutes or until the shallot develops a caramel color
  7. Add garlic and cook until fragrant
  8. Scoop out the soft insides of your squash and add to the soup pot
  9. Add vegetable broth, nutmeg, honey, maple syrup, salt and pepper and let simmer for 15-20 minutes stirring occasionally.
  10. Once cooked, use an immersion blender to mix until the texture is smooth
  11. Add butter and let it melt into the soup
  12. Serve with black pepper and garnish with fresh thyme

Keywords: soup, soup, fall food, thanksgiving

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