Vegetarian Winter Soups | Roasted Butternut Squash Soup Recipe
A savory soup with complex but comforting flavors, this Roasted Butternut Squash Soup is easily prepared and makes a perfect pairing for a young cabernet sauvignon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jordanwinery.com.
Ingredients
- 2 butternut squash
- 5 Tbsp Jordan Extra Virgin Olive Oil
- 1 yellow onion
- 2 ribs of celery
- ½ cup pale dry sherry
- ¼ cup Jordan Chardonnay
- 1 Tbsp sherry vinegar
- 3 parsley sprigs
- 3 sage leaves
- 3 thyme sprigs
- 5-6 cups chicken or vegetable stock
- 3 Tbsp truffle butter (unsalted butter may be substituted)
- 1 tsp fresh sage
- 1 tsp nutmeg
- 1 tsp fresh ground pepper
- ½ tsp kosher salt
- Black walnuts for garnish
- Pumpkin seed oil for garnish
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